Chicken Nicoise Salad

Chunks of Whole30 garlic herb chicken on a bed of lettuce with green beans, roasted red bell peppers, hard boiled eggs, grape tomatoes, and kalamata olives.

Prep + Cook Time: 25 mins | Servings: 3

Ingredients:

  • 3 Whole30 Garlic Herb Chicken breasts

  • Romaine Lettuce (2 heads, chopped)

  • 1/3 C Roasted Red Bell Pepper (jarred)

  • 1/2 C Cherry Tomatoes

  • 3 Eggs (hard boiled)

  • 2 C Green Beans (boiled)

  • 1/4 C Black Olives (no pits)

  • 5 oz Whole30 compatible Italian Dressing

Prepare the Vegetables

  1. Boil or steam the green beans. If you are going to eat this right away they can just be strained and left on the counter until the meal is built. If this will eaten later then the green beans should be shocked in ice water to keep the green color and texture.

  2. Boil the eggs for 10 minutes and then strain from the water and shock in ice water for 5 minutes. Next they can be shelled and cut in half.

  3. The romaine can be chopped into small pieces.

Assemble

  1. This is a European Cobb salad so it can be served the same way. In a large bowl or plate, the lettuce can go down first.

  2. Next you can make rows of each ingredient arranged by color with the eggs on either side. The chicken can be in the middle.

  3. Lastly the salad can be dressed over top with the Italian dressing. Serve and enjoy!