“There are far better things ahead than any we leave behind.” ~C.S. Lewis

Chicken Nicoise Salad


  • 8 ounces fingerling potatoes
  • 6 ounces haricot verts
  • 2 Gem or Bibb lettuce hearts, outer leaves removed, quartered
  • 6 cherry tomatoes, halved
  • 2 hard-boiled eggs, quartered
  • 6 ounces cooked chicken, shredded roughly
  • 1/4 cup Mustard Vinaigrette, recipe follows
  • Kosher salt and freshly ground black pepper
  • 4 ounces pitted nicoise olives

Mustard Vinaigrette:

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, minced
  • 1/4 shallot, minced
  • Kosher salt and freshly ground black pepper


Add the potatoes to a pot and cover with cold water. Bring to a boil and simmer until tender, about 5 minutes. Remove with a slotted spoon (let the water continue to boil) and let cool slightly.

Prepare an ice water bath. Add the haricot verts to the boiling water, blanch briefly and transfer to the water bath to stop the cooking process. Drain, then cut into 2-inch pieces. Slice the potatoes 1/4 inch thick.

Arrange the lettuce on a platter. Top with separate mounds of the potatoes, haricot verts, tomatoes, eggs and chicken, then drizzle with the Mustard Vinaigrette. Season all with salt and pepper. Garnish with the olives.

Mustard Vinaigrette:                                                                                                 Yield: about 3/4 cup

In a mixing bowl, combine the oil, vinegar, mustard, garlic and shallot. Whisk until emulsified. Season with salt and pepper.

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