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Lemon Chicken Salade Niçoise

Lemon Chicken Salade Niçoise Recipe

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Prep/Cook Time: 145 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

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1
4 cloves garlic, peeled
2 lemons, 1 sliced, 1 squeezed
1 cup caesar salad dressing
4 cups trimmed green beans, steamed and cooled
4 cups quartered red potatoes, steamed and cooled
1 small head Romaine lettuce, washed and dried
1/2 cup pitted Kalamata olives
1 cup cherry tomatoes, halved


  1. Preheat oven to 350° F. Put chicken into roasting pan, place garlic and sliced lemon into cavity and tie up legs. Tuck wings under bird. Brush with 1/4 cup Caesar salad dressing.
  2. Roast until PERFECT ROAST® Thermometer pops up and when meat thermometer inserted into the thickest part of thigh registers 180° F (approximately 2 hours). Let chicken cool 15 minutes.
  3. Skim fat off pan juices. Whisk pan juices and lemon juice into remaining 3/4 cup Caesar salad dressing. In separate bowls, toss green beans, potatoes and romaine leaves with 1/4 cup salad dressing each.
  4. To serve, carve chicken and arrange with beans, potatoes, olives and tomatoes on top of lettuce on large platter.

Note

This recipe can be prepared with PERDUE® SHORT CUTS®.


  • Serving Size

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 538

  • Total Fat 36.8g (0%)

  • Saturated Fat 7.6g (0%)

  • Trans Fat 0g

  • Cholesterol 91mg (0%)

  • Sodium 591mg (0%)

  • Total Carbohydrate 31g (0%)

  • Dietary Fiber 7g

  • Sugars g

  • Protein 25g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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