Chicken Niçoise salad with tarragon-olive vinaigrette

SmartPoints® value per serving
Total Time
48 min
30 min
18 min
Perfect for a summer picnic, this salad shows off potatoes, green beans, lettuces, and fresh tarragon at their peak and is hearty enough to enjoy as a complete meal. Here, we’ve used kalamata olives instead of the French Niçoise variety since kalamatas are easier to find at most supermarkets. Grilled salmon or shrimp would also be delicious in this dish. To pack it up for an al fresco lunch, store the dressing in a separate container and drizzle it on just before serving. Make an extra batch of dressing and keep it hand to drizzle over side salads, roasted vegetables or protein bowls throughout the week.


Uncooked whole white potato(es)

8 oz, fingerling variety

Uncooked string beans

8 oz, thin, trimmed

Table salt

½ tsp

Cooking spray

1 spray(s)

Uncooked boneless skinless chicken breast

20 oz, 4 (5-oz breasts)

Black pepper

¼ tsp

Fresh mixed greens

5 oz, (1 package)

Plum tomato(es)

4 medium, cut into wedges

Eggs, hard-boiled

2 item(s), quartered

Uncooked red onion(s)

1 small, thinly sliced


1 pinch, (optional)

White wine vinegar

2 Tbsp


1½ Tbsp

Extra virgin olive oil

1½ Tbsp

Dijon Mustard

½ tsp

Black pepper



8 large, Kalamata variety, pitted and minced

Uncooked shallot(s)

1 small, minced

Fresh tarragon

2 tsp, choppped


  1. 1 Bring large saucepan of salted water to boil. Add potatoes and cook until tender, about 8 minutes, adding green beans during last 2 minutes of cooking. Drain and rinse under cold running water until cool. Set aside.
  2. 2 Spray ridged grill pan with nonstick spray and set over medium-high heat until hot.
  3. 3 Sprinkle chicken with salt and pepper. Place chicken in grill pan and cook, turning occasionally, until chicken is cooked through, about 10 minutes. Transfer to cutting board and cut into slices.
  4. 4 Meanwhile, to make vinaigrette, whisk together vinegar, water, oil, mustard, and pepper in small bowl. Stir in olives, shallot, and tarragon. Set aside.
  5. 5 Cut potatoes in half lengthwise. Combine potatoes, beans, and 2 tablespoons vinaigrette in large bowl and toss to coat.
  6. 6 Divide greens evenly among 4 plates. Arrange potatoes, beans, tomatoes, eggs, and onion evenly on greens. Top evenly with chicken slices. Drizzle with remaining vinaigrette. Sprinkle with paprika, if using.
  7. Serving size: about 3 cups salad, 1 chicken breast, and 2 tablespoons vinaigrette