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Grilled Chicken Nicoise Salad
KITCHENAID19Ingredients
40Minutes
750Calories
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Ingredients
US|METRIC
5 SERVINGS
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Directions
- For the chicken, combine 4 cups cold water, 2 tablespoons kosher salt and 1 tablespoon sugar. Stir until the mixture is clear and all salt and sugar have been dissolved, about 30 seconds. Add the chicken and place in refrigerator for at least 1 hour and up to 4 hours.
- While the chicken is brining, make the dressing. Combine basil leaves, lemon zest and juice, garlic, anchovy paste, Dijon mustard, sugar, salt and pepper in the bowl of a blender or food processor. Blend/process till the basil is finely chopped. Slowly add the oil while continuing to blend/process. Stop when all the oil has been incorporated and the dressing is smooth. Transfer to a glass jar or container with a tight fitting lid. Set aside. Dressing can be made up to 24 hours in advance. Shake well before serving.
- Place the potatoes in a medium-sized saucepan. Cover with water and add 2 teaspoons kosher salt. Bring to a boil, then reduce to a steady simmer and cook for 8-10 minutes or until potatoes are fork-tender. Drain well and transfer to a bowl. Drizzle lightly with extra virgin olive oil and toss to coat. Season lightly with kosher salt and freshly ground black pepper. Set aside.
NutritionView More
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750Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories750Calories from Fat500 |
% DAILY VALUE |
Total Fat55g85% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol265mg88% |
Sodium3640mg152% |
Potassium1390mg40% |
Protein39g76% |
Calories from Fat500 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber7g28% |
Sugars9g18% |
Vitamin A60% |
Vitamin C80% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.