Chicken Nicoise Pasta Salad
A fresh and colorful salad featuring egg noodles, shredded chicken, and a mix of vibrant vegetables, tossed with a zesty vinaigrette.
Equipment
- Pot for boiling water
- Colander for draining noodles and vegetables
- Mixing bowl for combining ingredients
- Jar with lid for vinaigrette mixing
Ingredients
- 8 ounces egg noodles, tagliatelle or pappardelle (227g)
- 2 cups petite white or red potatoes (240g)
- 6 ounces green beans, trimmed and cut into 1-inch pieces (170g)
- 3 cups shredded chicken breast (450g)
- 1 ½ cups cherry tomatoes, halved (225g)
- 1 cup pitted kalamata olives (150g)
- ½ English cucumber, peeled, seeded, and sliced
- ½ cup sliced red bell pepper (75g)
- ½ cup sliced red onion (75g)
- ⅓ cup capers, about 4 ounces drained (80g)
- 4 hard-boiled eggs, quartered
- ⅓ cup extra virgin olive oil (80ml)
- ¼ cup fresh lemon juice (60ml)
- 1 tablespoon minced shallot (15g)
- 1 tablespoon Dijon mustard (15g)
- 1 tablespoon whole grain mustard (15g)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Start by boiling some salted water in a pot. Add in the egg noodles and cook them until they're just al dente, stirring occasionally to prevent sticking. Ensure not to overcook, as mushy pasta is not desirable.
- In a separate pot, drop the petite potatoes into salted boiling water. They are done when fork-tender, which typically takes about 10 minutes. This salted water will help enhance the flavor of the potatoes.
- Throw the green beans into another pot of boiling water for a couple of minutes. You want them to retain a vibrant green color and a bit of crunch. After cooking, quickly transfer them to ice water to halt the cooking process.
- In a small bowl, whisk together the olive oil, lemon juice, shallots, both mustards, kosher salt, and pepper to create a dressing that smells fresh and zesty. Make sure everything is well combined to avoid any surprise bites of mustard.
- In a large bowl, gently combine the cooked noodles, potatoes, green beans, shredded chicken, tomatoes, olives, cucumber, bell pepper, and onion. You should see a colorful mix. Stir lightly to keep everything intact; avoid squashing the tomatoes or potatoes.
- Pour the vinaigrette over the tossed salad and mix it again. The warm potatoes will absorb some dressing, enhancing the flavor. Be cautious not to use too much dressing to overpower the other ingredients.
- Gently fold in the capers and quartered hard-boiled eggs, adding a nice briny flavor and creaminess. Mix carefully to avoid breaking the eggs too much.
- Allow the salad to sit in the fridge for about 30 minutes. This time lets the flavors blend nicely. Taste again before serving, adjusting seasoning or adding more dressing if necessary.
Notes
Storage Tips: Store in the refrigerator in an airtight container for 3-4 days; best served within the first day.
Expert Tips: Salt potato water for enhanced flavor while boiling. If the dressing tastes too tangy, balance it by adding an extra tablespoon of olive oil or a teaspoon of sweetener. Cook pasta to al dente, typically about two minutes less than package instructions, to maintain a firm texture. For an evenly flavored salad, shred chicken and chop vegetables uniformly. Re-dress the salad just before serving to keep it fresh and vibrant.
Reheating Instructions: This salad is best served chilled and does not require reheating.
Serving Suggestions: Serve with crusty bread for a complete meal, or pair with a light white wine for a refreshing lunch. Adding mixed greens will enhance crunch and nutrition.
Recipe Variations: For a different protein, substitute the chicken with tuna or smoked salmon. You can use various pasta shapes like fusilli or penne. Consider adding more vegetables, such as radishes or zucchini, to enhance the salad's freshness.