5 from 24 votes
Nicoise Pasta Salad with Chicken
This Nicoise Pasta Salad with Chicken combines tender egg noodles, warm potatoes, and crisp green beans with shredded chicken, cherry tomatoes, and bold kalamata olives. The dish is brought together by a tangy vinaigrette made from lemon, mustard, and shallots, which adds brightness. It’s a hearty salad that balances textures and flavors, practical for a filling lunch or light dinner, especially when served chilled or at room temperature.
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
8
Calories:
410 kcal
Course:
Salad
Cuisine:
French
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 410
% 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.