Nicoise Pasta Salad with Chicken
User Reviews
5
Nicoise Pasta Salad with Chicken
Description
Nicoise Pasta Salad with Chicken blends cooked egg noodles and quartered potatoes tossed in a lemon and mustard vinaigrette. The salad includes blanched green beans and shredded chicken breast, mixed with cherry tomatoes, kalamata olives, cucumber, red bell pepper, and red onions, offering a mix of fresh and savory ingredients. Hard-boiled eggs quartered and added on top provide protein and richness. The vinaigrette, made from extra virgin olive oil, fresh lemon juice, minced shallots, and two types of mustard, seasons the salad with a bright, slightly tangy finish. The potatoes are dressed while still warm to absorb the flavors better before combining all ingredients.
The contrasting textures from tender noodles and potatoes to crisp vegetables make this salad satisfying. It can be served chilled or at room temperature, making it suitable for casual meals or picnics. This preparation is ideal when you want a more substantial salad with plenty of components to keep it interesting beyond greens.
Ingredients
- 8 ounces egg noodles , such as tagliatelle or pappardelle
- 2 cups potato petite white or red
- 6 ounces green beans , trimmed and cut into 1-inch pieces
- 3 cups chicken breast shredded
- 1 ½ cups cherry tomato about 8 ounces, halved
- 1 cup kalamata olives pitted
- ½ English cucumber , peeled, seeded, and sliced
- ½ cup red bell pepper sliced
- ½ cup red onion sliced
- ⅓ cup capers , about 4 ounces drained
- 4 egg quartered, hard-boiled
For the Vinaigrette Dressing
- ⅓ cup extra virgin olive oil
- ¼ cup lemon juice fresh
- 1 tablespoon shallot minced
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Instructions
- First, make the vinaigrette by adding all of the ingredients to a jar fitted with a lid, close tightly, shake well, and set aside.
- Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch, then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender or when the potatoes can be pierced with a fork or skewer, about 15 minutes. Use a spider or strainer to transfer the potatoes from the pot to a colander or bowl, reserving the hot water. Quarter the potatoes (you can leave the skins on) then place in a bowl and while still warm, drizzle with 2-3 tablespoons of the vinaigrette dressing and set aside to cool.
- While the potatoes are cooking, bring a large pot of water to a boil, season generously with kosher salt, and cook the pasta according to package directions or until al denté. Use tongs or a spider to transfer the noodles to a colander so you can reserve the hot pasta water to blanche the green beans. Give the noodles a quick rinse in cool water then set aside.
- Add the green beans to the hot pasta water and simmer for 1 minute or until the green beans turn bright green. Drain the water, rinse the green beans, and set aside to cool.
- Add the noodles to a large mixing bowl with the dressed potatoes, blanched green beans, shredded chicken, cherry tomatoes, kalamata olives, cucumber, red bell pepper, red onion, and capers. Toss with the vinaigrette dressing. Taste for seasoning and add more salt and pepper to taste. Nestle the hard-boiled egg quarters into the pasta salad and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 737mg | 31% |
| Potassium | 647mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 554IU | 11% |
| Vitamin C | 25mg | 28% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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