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 green beans. 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
- 160g green beans
- 2 little gem lettuce
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 600g British Free Range chicken thighs
- 25g honey
- 200g baby tomatoes
- 1 onion
- 12 baby potatoes
- 2 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
Nutritional Information
Calories: 494
Protein: 38g
Carbs: 37g
Fat: 21g
Free-range Chicken Niçoise with Honey Balsamic Dressing
Say bonjour to flavours straight from the South of France: plump olives, crunch lettuce and green beans. 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 large saucepan filled with lightly salted hot water to a boil
- Pull out a large frying pan, a large bowl & a sieve
Boil the potatoes & green beans
- Trim and halve the green beans
- Halve the potatoes (quarter any large ones), then add to the saucepan. Boil for 13-16 mins, until soft
- In the final 4 mins, add the green beans, then drain together
Start the salad
- Meanwhile, thinly slice the 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
- Heat the large frying pan on medium-high heat with 1 tsp oil. Once hot, lay the chicken thighs flat onto 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
Assemble & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- When everything's ready, thinly slice the chicken
- Add the potatoes, green beans, olives, lettuce and chicken to the salad bowl. Season with salt and pepper. Toss to combine
- Serve the salad into bowls
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