Looking for a nutritious and flavoursome dish that’s perfect for the warmer months?
Todd Clarke, executive chef at Tarragal Glen Retirement Village on the Central Coast, offers his take on the classic chicken nicoise salad.
“Fresh is best,” is Todd’s motto.
12 (650g) small chat potatoes, halved
400g baby green beans, trimmed
500g chicken breast, cooked on barbecue and sliced
250g grape tomatoes, halved
3/4 cup black olives
2 baby cos lettuce hearts, leaves separated and washed
4 hard-boiled eggs, peeled and quartered
3 anchovy fillets in oil, drained and halved lengthways (optional)
1/3 cup olive oil
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1. Make the dressing by whisking oil, vinegar and mustard in a jug. Season with salt and pepper.
2. Cook chicken breast on barbecue for 8-10 minutes until cooked through, let it rest and then slice. Cook potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Transfer to a large bowl.
3. Add beans to pan. Cook for two to three minutes until bright green and just tender. Drain. Refresh under cold water. Drain. Add beans to potato and chicken.
4. Add tomato, olives, lettuce, egg and anchovies (optional) to potato mixture. Add red wine dressing. Toss gently to combine. Season with salt and pepper. Serve.
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For more information about Tarragal Glen Retirement Village, click here.