This protein-packed twist on a classic Niçoise salad features flakes of albacore tuna, hard-boiled egg, cherry tomatoes and crispy chickpeas, drizzled with a tangy caper vinaigrette.
Side dish no more… the best salads are the ones you can eat as a full meal, satisfying and filling all on their own. And this next-level Niçoise salad certainly fits the bill!
This recipe was created in partnership with Chicken of the Sea® to highlight their new Wild Catch™ line of premium wild-caught albacore packed with just water and salt.
This recipe is a twist on a classic Niçoise salad (called as such because it hails from Nice, France). Niçoise salads traditionally have hardboiled eggs, tomatoes, olives and anchovies or tuna, often accompanied by cooked green beans or potatoes with a tangy vinaigrette dressing.
Here we’ve swapped the briny olives for capers which get whisked into a whine wine vinaigrette with olive oil and parsley. We also added crispy fried chickpeas for a textural contrast (dare I say they’re better than croutons?)
It’s a protein packed salad that serves as a meal in and of itself, with tender butter lettuce and cherry tomatoes, and flaked Chicken of the Sea® Wild Catch™ Albacore Tuna, hardboiled eggs, and crispy chickpeas for a triple-protein punch.
