Niçoise Chicken Salad with Potatoes and Egg

Steps

1. 1

   Poach the chickenOven 165°F / 75°C

   • Fill a large pot with about 6 cups (1.4 liters) of water and bring to a boil.
   • Add 1 tablespoon of salt.
   • Gently lower the chicken breasts into the boiling water.
   • Return to a boil, then immediately reduce heat to medium-low and maintain a gentle simmer—the surface should barely bubble.
   • Cook for 12–14 minutes, until the thickest part of a breast registers 165°F (74°C) on an instant-read thermometer.
   • Do not overcook or the meat will be dry.

   + Show details− Hide details

   Ready when: Chicken registers 165°F (74°C) at the thickest point

   Tip: Do not let the water boil vigorously—it will toughen the meat. Aim for a bare simmer.

2. 2

   Cook the potatoes

   • When the chicken goes into the pot, add the prepared potatoes to the same boiling salted water.
   • Keep them separate from the chicken by using a strainer basket if you have one, or simply add them to the water.
   • Cook for 12–15 minutes, until a knife slides through the thickest piece with no resistance.
   • Drain and set aside to cool to room temperature, about 10 minutes.
   • Once cool, quarter them or cut into bite-sized chunks, leaving the skin on.

   + Show details− Hide details

   Ready when: A knife slides through the potato with no resistance

   Tip: Waxy potatoes hold their shape better than starchy ones. Don't peel them—the skin adds texture.

3. 3

   Boil the eggs

   • While the chicken and potatoes simmer, bring a medium saucepan of water to a boil (enough to cover the eggs by 1 inch).
   • Gently lower the 4 eggs into the boiling water and cook for 9 minutes for a jammy yolk or 11 minutes for a fully set yolk.
   • Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes.
   • Peel gently and slice or quarter them.

   + Show details− Hide details

   Ready when: 9 minutes yields a jammy yolk; 11 minutes yields a firm yolk

   Tip: Ice-water shock stops the cooking and prevents that gray-green ring around the yolk.

4. 4

   Blanch and cool the green beans

   • In a medium skillet, bring about 2 quarts (1.9 liters) of salted water to a boil.
   • Add the green beans and cook for 3–4 minutes, until they are bright green and tender-crisp.
   • Drain immediately and transfer to a bowl of ice water to stop the cooking.
   • Once cool, drain and pat dry.
   • Cut into 2-inch lengths if desired, or leave whole.

   + Show details− Hide details

   Ready when: Green beans are bright green and tender-crisp, no longer raw

   Tip: Don't skip the ice bath—it sets the bright color and halts cooking instantly.

5. 5

   Shred and cool the chicken

   • Remove the cooked chicken from the poaching liquid and transfer to a cutting board.
   • Let cool for 5 minutes, then tear or cut into bite-sized pieces (roughly ¾ inch) using two forks or a sharp knife.
   • The chicken should be warm or room temperature when assembled.

   + Show details− Hide details

   Ready when: Chicken is cool enough to handle and easily pulls apart

   Tip: Warm chicken absorbs dressing better than cold. Aim for room temperature, not chilled.

6. 6

   Make the anchovy vinaigrette

   • In a small bowl, whisk together the minced anchovies, Dijon mustard, and minced shallot.
   • Add the red wine vinegar and whisk until combined.
   • While whisking constantly, drizzle in the olive oil in a thin stream until fully emulsified.
   • The dressing should be creamy and coat the back of a spoon.
   • Taste and adjust with a pinch of salt and freshly ground black pepper.
   • Remember that anchovies and olives add saltiness, so taste the final salad before adding more salt.

   + Show details− Hide details

   Ready when: Vinaigrette is emulsified and creamy, coats a spoon

   Tip: Add the oil slowly and whisk constantly to prevent the dressing from breaking. Taste for salt—anchovies and olives are already salty.

7. 7

   Assemble the salad

   • On a large platter or four individual plates, arrange a bed of torn butter lettuce or whole leaves.
   • Scatter the warm chicken pieces over the lettuce.
   • Arrange the potatoes, green beans, halved cherry tomatoes, eggs, and olives in distinct groups around the plate—this is the traditional Niçoise presentation, which celebrates each ingredient's flavor and texture.
   • Drizzle the anchovy vinaigrette over everything, reserving a little to pass separately.

   + Show details− Hide details

   Ready when: All components are arranged neatly and the dressing is distributed

   Tip: Arrange the ingredients in neat sections rather than tossing them—this is the classic Niçoise style and looks more elegant on the plate.