Whole30 Chicken Nicoise Salad
A French twist on a Cobb salad, featuring Whole30 Prepared Chicken with hard boiled eggs, cherry tomatoes, roasted red bell peppers, Kalamata olives, and green beans—served on a bed of crisp romaine lettuce.
Servings 3
Ingredients
- 2 cups green beans
- 3 eggs hard-boiled
- 2 heads romaine lettuce chopped
- 1/3 cup jarred roasted red bell peppers drained well and diced
- 1/2 cup cherry tomatoes
- 1/4 cup black olives pitted
- 3 Whole30 Garlic Herb Chicken breasts or Whole30 Pesto Chicken breasts drained from marinade and diced
- 5 oz Whole30 compatible Italian Dressing
Instructions
Prep
- BRING a medium-sized pot of salted water to a rolling boil. Add green beans and cook for 3-4 minutes to achieve the desired texture. Strain well, shock in ice water for 5 minutes, then cut into 1-inch pieces.
- BOIL the eggs for 10 minutes, then strain from the water and shock in ice water for 5 minutes. Next, they can be shelled and cut in half.
Assemble
- ADD chopped romaine to a large bowl or serving platter.
- NEXT, make rows of each ingredient (roasted red peppers, green beans, black olives, and cherry tomatoes) arranged by color, with the eggs on either side.
- PLACE sliced chicken in the middle.
- SERVE with compatible Italian dressing and enjoy!