Spring Chicken Niçoise

Spring Chicken Niçoise

Mar 22, 2021Eddie Pile

Chicken breast, new potatoes, and sugar snap peas are all steamed in the same basket along with fresh oregano for this satisfying dinner salad. A lively lemon-Dijon dressing, salty feta, and of course Niçoise olives give it a lift.

TOTAL TIME: 30 mins
PREP: 15 mins
SERVINGS: 4

INGREDIENTS
2 boneless, skinless chicken-breast halves (each 8 ounces)
Kosher salt and freshly ground pepper
3 sprigs plus 1 teaspoon chopped fresh oregano
12 ounces new potatoes, cut into 1-inch wedges
8 ounces sugar snap peas, trimmed (2 cups)
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
4 cups torn mixed red- and green-leaf lettuces
Sliced feta and Niçoise olives, for serving

DIRECTIONS
1. Set a steamer basket in a wide pot containing 1 inch water; bring to a boil. Season chicken with salt. Lay oregano sprigs in bottom of basket; add chicken and potatoes. Reduce heat to medium, cover, and steam until potatoes are fork-tender, 12 to 14 minutes. Transfer potatoes to a plate; add peas to basket. Cover and cook until peas are tender and chicken is cooked through, 2 to 3 minutes more. Transfer chicken to plate; run peas under cold water in a colander. Shred chicken into bite-size pieces.

2. Whisk together lemon juice, Dijon, 1/2 teaspoon water, and oil. Stir in chopped oregano; season with salt and pepper. Toss lettuces, potatoes, chicken, and peas lightly with dressing. Arrange on plates with cheese and olives. Drizzle with additional dressing and serve.

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