The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Free-range Chicken Niçoise with Honey Balsamic Dressing
Say bonjour to flavours straight from the South of France: plump olives, crunch lettuce and tender mangetout. We’ve paired them with juicy British free-range chicken and soft baby potatoes in this fresh and satisfying salad.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes (use half)
- 1 little gem lettuce (use half)
- 15g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 25g honey (use half)
- 1 onion (use a quarter)
- 2 tbsp balsamic vinegar (use half) (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 6 baby potatoes
- 160g mangetout (use half)
- 150g British Free Range chicken thighs
Nutritional Information
Calories: 684
Protein: 41g
Carbs: 70g
Fat: 26g
Ingredients
- 25g honey
- 6 baby potatoes
- 15g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 110g baby tomatoes
- 2 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 80g mangetout
- 300g British Free Range chicken thighs
- 1 little gem lettuce
- 1 onion (use half)
Nutritional Information
Calories: 555
Protein: 37g
Carbs: 44g
Fat: 25g
Free-range Chicken Niçoise with Honey Balsamic Dressing
Say bonjour to flavours straight from the South of France: plump olives, crunch lettuce and tender mangetout. We’ve paired them with juicy British free-range chicken and soft baby potatoes in this fresh and satisfying salad.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with lightly salted water to a boil
- Pull out a medium frying pan, a large bowl & a sieve
Boil the potatoes & mangetout
- Halve the potatoes (quarter and large ones), then add to the saucepan. Boil for 13-16 mins, until soft
- In the final 4 mins, add the mangetout, then drain together
Start the salad
- Meanwhile, thinly slice the half onion. Halve the tomatoes
- Add both to the large bowl with the balsamic vinegar, honey and 1 tbsp oil. Season with salt and pepper. Toss to combine, then set aside
Fry the chicken & finish the prep
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, lay the chicken thighs flat into the pan and cook for 8 mins per side, until golden and cooked through. Season with salt and pepper
- Meanwhile, halve the olives. Trim and thinly slice the lettuce
Finish up
- When everything's ready, thinly slice the chicken
- Add the potatoes, mangetout, olives, lettuce and chicken to the tomato bowl. Season with salt and pepper. Toss to combine
- Share the salad between bowls
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