Nicoise Salad with Chicken and Orange Thyme Vinaigrette
A classic Nicoise salad gets a twist by featuring protein rich chicken. We paired the traditional vegetables of steamed petite potatoes and green beans with an orange thyme vinaigrette for the perfect introduction to fall flavors.
Servings
Produce
Potato
10 5 oz
Green Beans
6 3 oz
Cherry Tomato
4 2 oz
Spinach (Organic)
2 1 oz
Flame Lettuce
3 1.5 oz
Thyme
0.10 0.05 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Nicoise Olives
1.25 0.63 oz
Chicken Tenders
1 0.5 lb
Pantry items
Olive oil
2 1 teaspoon
Sea salt
2 1 teaspoon
Egg
4 2 Whole
Spice mix
Orange thyme vinaigrette
Orange juice
2 1 tablespoon
Olive oil
1/4 0.125 cup
Apple cider vinegar
1 0.5 tablespoon
Dijon mustard
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
White sugar
1/2 0.25 teaspoon
Prep ahead (optional)
a. Thinly slice red onion. b. ½” dice potatoes. c. Chop lettuce and spinach bite-sized. d. Remove and compost green bean ends; snap beans in half. e. Cut cherry tomatoes in half. f. Mince thyme leaves.
Instructions
1
Cook potatoes and blanch green beans:
a. Add ice to medium bowl. Cover with water.
b. In large saucepan over high heat, bring 4-5 cups of water to a boil. Add potatoes (½” dice); cook until fork-tender, about 8 minutes.
c. Add green beans (remove ends, snap in half); cook until just fork-tender, about 2-3 minutes. Drain and immediately add potatoes and green beans to ice water.
2
Cook eggs (optional step):
a. Meanwhile, fill a small saucepan with water. Carefully place eggs into water and bring to a boil.
b. When water boils, remove pan from heat and cover. Let eggs cook in hot water for 8 minutes (this will result in a hard yolk).
c. Drain and add to ice water. Let site for a few minutes, then peel eggs. Slice in half and set aside.
3
Cook chicken:
a. Chop chicken tenders into 1" pieces and season with ¼ tsp salt and ⅛ tsp black pepper.
b. In large sauté pan, add 2 tsp olive oil. Add chicken tenders; cook until golden, about 3 minutes. Cook while stirring occasionally for another 8-10 minutes or until cooked through. Set aside to rest.
4
Assemble and serve:
a. Add thyme (mince leaves) to orange vinaigrette base. Shake well.
b. In a large mixing bowl, add lettuce mix (chop bite-sized), spinach (chop bite-sized), and red onion (thinly slice). Add orange thyme vinaigrette and toss to coat. Alternatively, dressing can be served on the side. Divide mix among plates or bowls.
c. Add chicken on top of or alongside salad.
d. Add potatoes, green beans, and cherry tomatoes (cut in half) to plated salads. Finally, add hard-boiled eggs. Admire the beautiful results of your work, and dig in.
Chef's notes
For the vegetarians at the table, while hard-boiled eggs suffice for protein, the addition of creamy cannellini beans and hazelnuts creates extra texture.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX