Provençal Chicken Salad with Herbes de Provence

Name: Provençal Chicken Salad with Herbes de Provence
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 1½ lbs (675 g) boneless, skinless chicken breast, pounded to even ¾-inch (2 cm) thickness; 2 cups (480 ml) low-sodium chicken broth; 1 whole lemon, halved; 2 whole bay leaves; 1 tsp (1 g) Herbes de Provence; 2 medium (400 g) medium zucchini, cut into 1-inch (2.5 cm) chunks; 1 large (150 g) large red bell pepper, cut into 1-inch (2.5 cm) pieces; 1 medium (100 g) medium red onion, cut into 1-inch (2.5 cm) pieces; 8 oz (225 g) cherry or grape tomatoes, left whole; 2 tbsp (30 ml) extra virgin olive oil; 1 tsp (1 g) Herbes de Provence; ½ tsp (3 g) salt; ¼ tsp (½ g) freshly ground black pepper; 3 tbsp (45 ml) fresh lemon juice, freshly squeezed; 1 tbsp (15 ml) red wine vinegar; 3 tbsp (45 ml) extra virgin olive oil; 1 tsp (5 ml) Dijon mustard; 1 small (20 g) small shallot, minced; ¼ tsp (1½ g) salt; freshly ground black pepper, to taste; 4 cups (120 g) mixed salad greens (mesclun or arugula); ½ cup (80 g) kalamata olives, pitted; ¼ cup (60 g) crumbled feta cheese (optional); fresh basil or parsley, chopped, for garnish (optional); 1 whole lemon, cut into wedges, for serving (optional)

From the MyKitchenBank Kitchen

A fresh Mediterranean salad featuring tender poached chicken breast, roasted vegetables infused with Herbes de Provence, briny kalamata olives, and a bright lemon-Dijon vinaigrette. Served over mixed greens with optional crumbled feta, this salad is as beautiful as it is delicious—perfect for a light lunch or summer supper.

Prep: 20 min
Cook: 30 min
Wait: 15 min
Total: 1 hr 5 min
Makes: Serves 4 as a main course or 6 as a side

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Ingredients

4 servings

For the Chicken
1½ lbs (675 g) boneless, skinless chicken breast, pounded to even ¾-inch (2 cm) thickness
2 cups (480 ml) low-sodium chicken broth
1 whole lemon, halved
2 whole bay leaves
1 tsp (1 g) Herbes de Provence
For the Roasted Vegetables
2 medium (400 g) medium zucchini, cut into 1-inch (2.5 cm) chunks
1 large (150 g) large red bell pepper, cut into 1-inch (2.5 cm) pieces
1 medium (100 g) medium red onion, cut into 1-inch (2.5 cm) pieces
8 oz (225 g) cherry or grape tomatoes, left whole
2 tbsp (30 ml) extra virgin olive oil
1 tsp (1 g) Herbes de Provence
½ tsp (3 g) salt
¼ tsp (0.5 g) freshly ground black pepper
For the Lemon Vinaigrette
3 tbsp (45 ml) fresh lemon juice, freshly squeezed
1 tbsp (15 ml) red wine vinegar
3 tbsp (45 ml) extra virgin olive oil
1 tsp (5 ml) Dijon mustard
1 small (20 g) small shallot, minced
¼ tsp (1.5 g) salt
freshly ground black pepper, to taste
For Assembly
4 cups (120 g) mixed salad greens (mesclun or arugula)
½ cup (80 g) kalamata olives, pitted
¼ cup (60 g) crumbled feta cheese (optional)
fresh basil or parsley, chopped, for garnish (optional)
1 whole lemon, cut into wedges, for serving (optional)

Equipment (9)

Large pot with lid
Large rimmed baking sheet (18×13 inches or 45×33 cm)
Small mixing bowl for vinaigrette
Cutting board
Chef's knife
Whisk
Instant-read thermometer
Tongs
Measuring spoons and cups

Steps

Before you start

Preheat your oven to 425°F (220°C) before you start cooking
Pound chicken breasts to even ¾-inch (2 cm) thickness so they cook evenly
Have all ingredients prepped and measured—vegetables chopped, shallot minced, lemon zested and juiced
An instant-read thermometer is essential for cooking chicken to the safe 165°F (74°C) without drying it out

1
Start the ChickenOven 165°F / 75°C
- Fill a large pot with 2 cups (480 ml) of chicken broth.
- Add the halved lemon, 2 bay leaves, and 1 tsp Herbes de Provence.
- Bring to a gentle simmer over medium-high heat.
- Once simmering, carefully add the pounded chicken breasts—they should be mostly submerged.
- Reduce heat to medium-low and simmer very gently (the surface should barely bubble) for 12–15 minutes.
- The chicken is done when an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
- Do not boil hard, or the chicken will become tough and dry.
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Ready when: Chicken registers 165°F (74°C) on an instant-read thermometer in the thickest part
Tip: Keep the heat low and steady; a rolling boil makes the chicken dry, stringy, and tough.
2
Prep and Roast VegetablesOven 425°F / 220°C
- While the chicken cooks, place a large rimmed baking sheet in the oven preheated to 425°F (220°C).
- On your cutting board, combine the chopped zucchini, red bell pepper, red onion, and cherry tomatoes.
- Toss with 2 tbsp (30 ml) olive oil, 1 tsp Herbes de Provence, ½ tsp salt, and ¼ tsp black pepper until evenly coated.
- Carefully pull out the hot baking sheet and spread the vegetables in a single layer.
- Return to the oven and roast for 25–30 minutes, stirring halfway through (about 12 minutes in), until vegetables are tender and lightly caramelized at the edges.
- Cherry tomatoes should burst slightly at the seams.
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Ready when: Vegetables are tender and golden-brown at the edges; tomatoes burst slightly
Tip: Use a hot baking sheet so vegetables sear immediately for better caramelization.
3
Make the Vinaigrette
- In a small bowl, whisk together 3 tbsp (45 ml) fresh lemon juice, 1 tbsp (15 ml) red wine vinegar, 1 tsp Dijon mustard, the minced shallot, ¼ tsp salt, and a pinch of black pepper.
- Let sit for 1 minute so the shallot softens slightly.
- Slowly drizzle in 3 tbsp (45 ml) olive oil while whisking constantly in a thin, steady stream.
- The vinaigrette should emulsify and become smooth and slightly thickened.
- Taste and adjust salt or lemon juice if needed.
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Ready when: Vinaigrette is smooth, slightly thickened, and well combined
Tip: Whisk the oil in slowly to emulsify the vinaigrette; pouring too fast will cause it to break and taste greasy.
4
Cool and Cube the Chicken
- Remove the poached chicken from the pot using tongs and transfer to a clean cutting board.
- Let it rest for 5 minutes until cool enough to handle comfortably.
- Once cooled, cut each piece into ¾-inch (2 cm) cubes, working with a sharp knife and a steady hand.
- Discard the cooking broth.
- You should have roughly 3 cups (about 600 g) of cubed chicken.
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Ready when: Chicken is cool enough to handle and cuts cleanly into cubes
Tip: Cubing the chicken while still slightly warm makes it much easier to cut cleanly without shredding the fibers.
5
Combine Chicken and Vegetables
- Transfer the cubed chicken to a large bowl.
- Add the roasted vegetables (they can still be warm).
- Pour about 2–3 tbsp (30–45 ml) of the vinaigrette over the chicken and vegetables, then gently toss with two spoons or your hands until everything is lightly coated.
- Don't overmix, or the vegetables will break apart.
- Reserve the remaining vinaigrette for dressing the salad greens at serving time.
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Ready when: Chicken and vegetables are evenly coated with vinaigrette
Tip: Don't overdress this mixture; underdressing now allows you to add more dressing directly to the greens at the table for a crisper salad.
6
Assemble and Serve
- Divide 4 cups (120 g) of mixed salad greens evenly among four serving plates.
- Top each portion with a generous mound of the dressed chicken and vegetable mixture, creating a little mound in the center.
- Scatter about 2 tbsp (20 g) of kalamata olives around each salad.
- Drizzle the remaining vinaigrette over the greens.
- If using feta cheese, crumble about 1 tbsp (15 g) over each salad.
- Garnish with fresh chopped basil or parsley if desired.
- Serve immediately with a lemon wedge on the side for extra brightness.
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Ready when: Salad is plated and ready to serve
Tip: Assemble and serve immediately so the greens stay crisp; if you must wait, keep components separate and dress just before eating.

Good to know

Tips

For a warm salad variation, serve the dressed chicken and vegetable mixture warm (straight from combining) over room-temperature or slightly wilted greens, drizzled with vinaigrette—the warmth creates a lovely contrast.
Make this salad completely a day ahead through step 5, storing the mixture in the refrigerator in an airtight container, then assemble with fresh greens just before serving for maximum freshness.
Add thin slices of cucumber, shaved radishes, halved hard-boiled eggs, or crispy croutons for extra texture, protein, and visual interest.
This salad pairs beautifully with a dry rosé, crisp Sauvignon Blanc, or light Pinot Grigio for a refreshing summer meal.

Make ahead

Prepare the chicken and roast the vegetables up to 1 day ahead; store each separately in airtight containers in the refrigerator. The vinaigrette keeps for up to 3 days, covered, at room temperature. Combine the chicken and vegetables (step 5) up to 4 hours ahead. Assemble the salad with fresh greens just before serving so they remain crisp.

Storage & reheating

This salad is best served fresh, but you can store the individual components in airtight containers in the refrigerator for up to 2 days—keep the dressing separate. To reheat, gently warm the chicken and vegetables in a 350°F (175°C) oven for about 10 minutes, then serve over fresh greens with the dressing drizzled on top. The salad will not freeze well due to the texture of the vegetables and greens.

Substitutions

Herbes de Provence → 1 tsp dried Italian seasoning, or a mix of dried basil, thyme, and oregano. Herbes de Provence is traditional, but Italian seasoning offers a similar flavor profile. Use the same total amount.
kalamata olives → green olives (Castelvetrano, if available) or sun-dried tomatoes. Green olives provide a sharper, more herbaceous note; sun-dried tomatoes add sweetness instead of brininess.
crumbled feta cheese → fresh goat cheese, crumbled ricotta salata, or shaved Pecorino Romano. Each offers a different flavor—tangy, salty, or sharp—but all complement the salad beautifully.
red wine vinegar → white wine vinegar, champagne vinegar, or sherry vinegar. These are all milder and slightly fruitier than red wine vinegar; use the same quantity.