Chicken Nicoise Salad

chicken nicoise salad The latest kick I’ve been on is making composed salads. Just what is a composed salad you might ask? Here’s the definition, “A salad in which the components are elaborately put together or arranged, then drizzled with a vinaigrette rather than tossed”.

A composed salad is a balance of different colors, flavors and textures and when it’s arranged on a platter it’s very appealing to the eye, and the more color the better!

I repeat, it must be placed on a platter, no bowls allowed and no tossing!

chicken nicoise salad It doesn’t matter what ingredients you use, the possibilities are endless! We all know of the famous Tuna Nicoise salad, well I swapped out chicken for the tuna and used other ingredients that I had on hand.

This salad was inspired from a rotisserie chicken I got from Whole Foods and some vegetables I cooked up before they went bad, which in my case were beets, red potatoes, green beans and some peppers. I added in hard boiled eggs, sliced tomatoes, artichoke hearts and olives, placed it all on a bed of arugula and drizzled it with a fresh lemon and olive oil dressing. This is a very substantial salad, maybe a little bread on the side and that’s it!

chicken nicoise salad No exact recipe here just let your imagination go wild, use what’s in season and what you have on hand, it’s hearty, healthy and oh so delicious!

 

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Comments

  1. I’ve never heard of a composed salad, but this looks delicious (and like a great way to clean out the ol’ fridge)! Thanks for sharing :)

  2. This is one of my favorite salads , Marie! It’s a favorite to serve in summer, when it feels too hot to cook or eat a heavy meal. I like your twist on it!

  3. This “composed” salad is right up my alley……..but I would mix it all together in my bowl!
    I love it!

  4. Beautiful salad! I enjoy this type of salad and you are right, the platter is a must. One must be able to eat with the eyes, also! Delicious…

  5. Here in Provence you find lots of “salades composées” on the brasserie menus, but they are not always as colorful and beautifully arranged as yours!

  6. Marie – I’ll take this salad any day of the year – so lovely to look at and delicious to eat. As luck has it, I bought a rotisserie chicken two nights ago from the supermarket – a rare occurrence for me. Half of it is left – and I know what I’ll be doing with it. I’ll add what else is hanging around the fridge with it – some asparagus, a ripe tomato and an egg or two – and throw in the avocado on the counter as well. Thanks for the delicious inspiration.

  7. Fantastic salad! I’ve been making it for a long time, mostly in the summer.

  8. This is absolutely beautiful!

  9. Becky Herlitzke says:

    Marie, I am having a bridal shower this summer for around 15 women. I’d love to serve this. Would you suggest 15 smaller composed salads?
    BTW: I have been enjoying your e-book sauces on “spiraled up” vegetables instead of pasta. I’ve found that I don’t miss the pasta. Some of your readers might be gluten free and wish to try this as an alternative to pasta. Especially love your “Sunday Sauce” over spiraled turnip, cabbage, butternut squash, and onion. Just stir fry the vegetable spirals for a few minutes in some olive oil. Thanks for your blog!! Love it!!

  10. Hi Marie, I’m wondering if you could help me out. I bought a container of Italian Basket Cheese and I need some ideas for recipes. I usually make a frittata at Eastertime, but I’d like to make some kind of Cheesecake with it.
    Thanks for any info.

  11. Hi Marie my friend! How are you? Sorry it has been a while since I’ve been visiting my favorite blogs and leaving a comment. I hope you are doing well.
    Your salad is awesome, as always. The colors a fabulous, and I can only imagine the flavors. Your food continues to be a pinner’s dream :)
    I was in Chicago for Passover, thanks for those April snow showers…
    LL

  12. What a beautiful salad, Marie. It makes my mouth water just looking at it. Sometimes I substitute couscous for potatoes and I have made it with salmon instead of tuna…all very good.

  13. What a beautiful salad! Indeed a meal in itself, and so colorful! Brava!

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