Perdue
Lemon Chicken Salade Niçoise
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Lemon Chicken Salade Niçoise

Lemon Chicken Salade Niçoise

Serves 6 | Prep/Cook Time:
  • Calories 538
  • Protein 25g
  • Sodium 591mg
  • Sat.Fat 7.6g
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 538
% Daily Value*
Total Fat 36.8g 0%
Saturated Fat 7.6g 0%
Cholesterol 91mg 0%
Sodium 591mg 0%
Total Carbs 31g 0%
Dietary Fiber 7g 0%
Sugars g
Protein 25g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 PERDUE® OVEN STUFFER® Whole Chicken
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
Instructions
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.

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