Herby Grilled Chicken Niçoise Salad

Herby Grilled Chicken Niçoise Salad

with Foil-Pouch Thyme Potatoes

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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.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

360 g

Red Potato

340 g

Green Beans

113 g

Baby Tomatoes

113 g

Spring Mix

30 g

Mixed Olives


7 g


1.5 tsp

Dijon Mustard


1 unit


Not included in your delivery

½ tsp


4 tbsp


¼ tsp

Salt and Pepper*

1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat36 g
Saturated Fat5 g
Carbohydrate53 g
Sugar10 g
Dietary Fiber12 g
Protein48 g
Cholesterol125 mg
Sodium680 mg
Utensilsarrow down iconarrow down icon
Medium Bowl
Aluminum Foil
Measuring Spoons
Medium Pot
Paper Towel
Measuring Cups
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 450°F over medium heat.

Strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stem and finely chop. Cut potatoes into ½-inch pieces. Toss potatoes with half the thyme, 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) in a medium bowl. Season with salt and pepper.


Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of foil. Fold foil in half over potato mixture and pinch to seal pouch. (NOTE: make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.) Place pouch on one side of grill, close lid and grill over medium-high heat, until tender, 20-22 min.


While potatoes grill, add 5 cups water and 1 tsp salt to a medium pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, halve tomatoes. Trim green beans. Roughly chop olives. Zest, then juice lemon.


Add green beans to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min. While green beans cook, whisk together Dijon, 1/2 tsp sugar, 1 tbsp lemon juice and 2 tbsp oil (dbl all for 4 ppl) in a large bowl. Drain green beans and rinse under cold water, 1 min. (NOTE: This will stop the cooking process.) Add drained green beans to the bowl with the dressing. Toss to coat. Set aside.


Pat the chicken dry with paper towels. Add chicken, 1 tbsp oil (dbl for 4 ppl), lemon zest and remaining thyme to another medium bowl. Season with salt, then toss to coat. Add chicken to grill and reduce heat to medium, then close lid and grill until chicken is cooked through, flipping once, 6-8 min per side.**


Carefully open foil pouch and let potatoes cool, 1-2 min. Add spring mix and potatoes to the bowl with green beans and dressing. Season with salt and pepper, then toss to combine. Slice chicken. Divide salad between plates. Top with olives, tomatoes and chicken.