Herb-Roasted Chicken Niçoise Salad
with Cherry Cheesecake Mousse Parfait
We took some liberties with the classic salad Niçoise, but worry not, this salad is worthy in its own right. Vibrant red potatoes mingle with traditional components like tomatoes and green beans for an unexpectedly harmonious medley. The entire salad is amped up by an intensely flavourful vinaigrette. Bon appétit!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Red Potato
170 g
Green Beans
113 g
Heirloom Tomatoes
113 g
Spring Mix
30 g
Mixed Olives
(Contains Sulphites)
2 tbsp
Fig Jam
7 g
Parsley and Thyme
1 unit
Lemon
3 tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
225 g
Cream Cheese
(Contains Milk)
237 mL
Cream
(Contains Milk)
½ cup
Graham Cracker Crumbs
(Contains Gluten, Soy)
4 tbsp
Cherry Spread
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
½ cup
Sugar*
1 tbsp
Butter*
(Contains Milk)
0.03 tsp
Salt*
Nutrition Values
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Heat a large non-stick pan over medium-high heat. When hot add 1/2 tbsp oil (dbl for 4 ppl), then the chicken. Pan-fry, until golden, 3-4 min per side. Transfer chicken to a parchment-lined baking sheet. Spoon over the thyme-fig-Dijon mixture from the small bowl. Roast, in bottom of oven, until cooked through, 16-18 min.
While the chicken roasts, trim the beans, then cut into 1-inch pieces. Add the beans to the same pan over medium-high heat. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Transfer to a plate.
Halve the tomatoes. Roughly chop the olives. Juice the lemon (NOTE: This is the lemon reserved from the dessert). Whisk together 1 tbsp lemon juice (dbl for 4 ppl), remaining Dijon, 3/4 tsp fig jam (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add the spring mix, green beans and potatoes. Season with salt and pepper and toss to combine.
Thinly slice the chicken. Divide the salad between plates. Sprinkle over the tomatoes and olives. Top with the herby chicken.
Heat a small pot over medium heat. When hot, add the butter. Swirl to melt, 1 min. Stir in the graham crumbs and 1/8 tsp salt. Cook, stirring often, until crumbs are toasted, 3-4 min. Remove from heat and transfer to a small bowl. Carefully, wipe out the pot.
Zest the lemon. (NOTE: Reserve the remaining lemon for dinner.) Cream together the cream cheese, sugar and lemon zest in a large bowl, by hand or using an electric hand mixer, until combined and smooth, 1-2 min. Set aside. Add the cream to the bowl with the cream cheese. Carefully whisk until just combined, then beat until stiff peaks form and mixture is smooth, 2-3 min.
Heat the same pot over medium heat. Add the jam and 2 tbsp water.. Whisk often, until jam has melted, 2-3 min. Remove from heat.
Divide half the graham crumb between bowls or cups. Top with half the cream-cheese mixture, then half the jam topping. Repeat the steps with the remaining graham crumbs, cream-cheese mixture and jam. Set aside in the fridge for 30 min.
