Salad Niçoise with chicken

Salad Niçoise with chicken

By
From
Diabetes
Serves
1

This classic salad needs little introduction. I just leave out the boiled potatoes to make it blood sugar-friendly and add chicken. This a great salad that is nutrient-dense but ideal for those days when you want something lighter, though its high protein content will still keep you full for ages!

Ingredients

Quantity Ingredient

For the salad

Quantity Ingredient
1 chicken breast
1 egg
2 large handfuls mixed salad leaves
5-6 anchovy fillets, (think of all that omega 3)
1 tablespoon black olives

For the dressing

Quantity Ingredient
1 1/2 tablespoons olive oil
1 teaspoon balsamic vinegar
pinch sea salt
pinch freshly ground black pepper
1/4 teaspoon dried mixed herbs, ideally herbes de Provençe

Method

  1. Preheat the oven to 200°C.
  2. Bake the chicken breast for 15–20 minutes. Allow to cool slightly, then slice.
  3. Meanwhile, boil the egg for about eight minutes, then drain, peel and slice.
  4. Combine the salad leaves, anchovies, boiled egg and olives and mix well.
  5. Combine the dressing ingredients and whisk to emulsify. Use it to dress the salad and toss well.
  6. Place the sliced chicken breast on top.
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