A break from the traditional Niçoise salad with tuna, this version uses leftover barbecued chicken as it’s main ingredient. The base of the salad is still the Niçoise olives, or whichever olives you have on hand. I am a big believer in using whatever works for you.
- 1 cup cooked chicken
- 1 cup cooked baby potatoes
- 1 cup cherry tomatoes, halved
- 1 cup olives
- 2 eggs
- 1 cup green beans, cut into bite sized pieces
- salad dressing of your choice
Place the eggs into a pot and fill with water until it covers the eggs. Bring the water to a boil. Add the green beans into the pot, cover with a lid and remove from heat. Blanch the green beans for 3 minutes until tender-crisp. Using a slotted spoon, remove the beans and rinse with cold water to stop the cooking process. Allow the eggs to cook in the water for another 8 minutes while you assemble the rest of the salad. Once the eggs are cooked, remove from the hot water and place into a bowl of cold water. Carefully remove the shells and slice. Add to the salad and drizzle with your favorite dressing.