Chicken Cobb and Niçoise Salad Board
Chicken Cobb and Niçoise Salad Board: The Perfect Spring Dish for Easter, Family Lunches, and the Charcuterie Board of Salads!
As the weather warms up and we move into the lovely month of March, it’s time to switch things up in the kitchen and embrace fresh, vibrant meals that bring people together. What better way to do that than with a Chicken Cobb and Niçoise Salad Board? This visually stunning and delicious dish combines the best of two classic salads: the hearty Cobb salad and the Mediterranean-inspired Niçoise salad, served in a fun, shareable “board” style that’s perfect for gatherings, Easter celebrations, or Sunday family lunches.
Why This Chicken Cobb and Niçoise Salad Board is Perfect for Spring
With the warmer weather and the promise of sunny days ahead, we naturally crave lighter meals that still feel satisfying. This salad board offers a fresh mix of flavors and textures, with juicy grilled chicken, crisp greens, ripe tomatoes, eggs, olives, and a variety of fresh veggies, all beautifully arranged for easy serving.
Whether you’re hosting a holiday dinner or just preparing a special weekend meal, a salad board is the ideal way to showcase fresh ingredients while also making sure everyone can customize their portions. The best part? It’s an effortless, no-cook meal that allows you to focus on quality ingredients and presentation.
The Best of Both Worlds: Cobb Salad Meets Niçoise
What makes this Chicken Cobb and Niçoise Salad Board so special is how it seamlessly combines the flavors of two beloved salads. The Cobb salad is a classic American favorite, known for its filling combination of chicken, bacon, eggs, and avocado, all dressed with a tangy vinaigrette. On the other hand, the Niçoise salad is a French Mediterranean dish, typically featuring tuna, olives, hard-boiled eggs, green beans, and potatoes, perfectly complementing the bold flavors of the Cobb ingredients.
By blending the two, you get the rich, savory goodness of the Cobb salad with the fresh, zesty elements of the Niçoise. This balanced mix is not only delicious but visually appealing, making it a show-stopping centerpiece for your next gathering.
Perfect for Easter or Sunday Family Lunches
Spring is synonymous with new beginnings and family gatherings, and this Chicken Cobb and Niçoise Salad Board makes for a light, healthy, and festive dish for Easter or a casual Sunday family lunch. It’s a great option when you want to serve something that’s easy to prepare and will please a variety of tastes, especially when served alongside other spring-inspired dishes.
Whether you’re feeding a crowd or preparing a meal for your immediate family, this salad board provides ample servings and can be customized to everyone’s preferences. You can even prepare the components ahead of time and simply arrange them on the board when you’re ready to serve.
Tips and Tricks for the Perfect Chicken Cobb and Niçoise Salad Board
Creating a salad board is simple, but here are a few tips and tricks to make your Chicken Cobb and Niçoise Salad Board even more impressive:
1. Use Fresh, High-Quality Ingredients
The key to a standout salad board is using the freshest ingredients possible. For the best flavors, opt for ripe, in-season produce, think juicy tomatoes, creamy avocados (if using), and crisp greens. For protein, use freshly grilled or roasted chicken, and some fresh cooked bacon for an extra pop of flavor.
For an alternative twist, the chicken can be swapped for oven-roasted or poached salmon or pan-seared or raw tuna steak for a lighter, seafood-infused version of this salad board. Both options complement the fresh vegetables and dressing beautifully, making it a great choice for those looking for a pescatarian-friendly option.
2. Mix It Up with Textures
A salad board is all about variety. Make sure to include a variety of textures: crunchy veggies, protein-packed eggs and chicken. Adding a variety of textures makes each bite exciting and ensures that everyone finds something they love.
3. Keep It Colorful
A salad board is a great opportunity to make a statement with color. Include a mix of vibrant vegetables, such as red cherry tomatoes, crisp green beans, watermelon radishes, black olives, and for an extra pop, add beautiful purple radicchio leaves.The more vibrant the ingredients, the more visually stunning your board will be.
4. Make It Customizable
One of the benefits of a salad board is that it’s highly customizable. While you can prepare the main ingredients, you should also provide a selection of toppings and dressings on the side. Consider offering options like extra olives, different types of cheese, or a tangy mustard vinaigrette for everyone to drizzle over their portions.
5. Don’t Overcrowd the Board
While it’s tempting to add all your ingredients in one go, avoid overcrowding the board. Leave some space between each ingredient so that the colors and textures stand out. A little space also makes it easier for people to pick and choose what they like.
6. Get Creative with Presentation
The beauty of a salad board is in the presentation. Feel free to get creative by arranging the ingredients in a way that’s visually appealing. You can group ingredients together or scatter them across the board for a more casual look. You can also garnish the board with fresh herbs like parsley or basil for a touch of elegance.
7. Prepare Components Ahead of Time
To save time, prep the ingredients in advance. Chicken, hard-boiled eggs, and vegetables can all be prepared ahead of time. When you’re ready to serve, just arrange the ingredients on your board and drizzle with dressing. This makes it a great option for Easter brunch or a family Sunday lunch when you don’t want to spend too much time in the kitchen.
8. Pair with a Light, Refreshing Drink
To complement your fresh, light salad board, pair it with a refreshing drink. A crisp white wine, a light rosé, or a sparkling water with a slice of lemon are all great options. For non-alcoholic options, a homemade iced tea or lemonade will perfectly balance the flavors of your meal.
Final Thoughts
If you’re looking for a healthy, fresh, and visually appealing dish to serve at your next family gathering, Easter brunch, or spring meal, this Chicken Cobb and Niçoise Salad Board is a must-try. It’s a beautiful and satisfying way to embrace the flavors of the season while offering something that will please everyone at the table.
By combining the best elements of both the classic Cobb salad and the Niçoise salad, this recipe strikes the perfect balance of indulgence and lightness, making it a fantastic choice for any spring celebration. So, gather your ingredients, get creative with your presentation, and enjoy the season’s bounty!
Chicken Cobb and Niçoise Salad Board
Ingredients
- 8 slices bacon
- 3 large chicken breasts
- 1 tablespoon dried oregano leaves
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 teaspoon kosher salt, plus more for boiling water to cook the veggies
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil, plus more for drizzling
- 1 pound baby red skin potatoes or fingerlings
- 6 eggs
- 1 pound green asparagus, ends trimmed
- ¾ pound green beans, ends trimmed
- ½ pound sugar snap peas, strings removed from each pod
- 1 pound radishes, thinly sliced
- 2 watermelon radishes, thinly sliced
- 2 cups cherry tomatoes, halved
- 1 large seedless cucumber, thinly sliced
- 1 cup Sweety Drop peppers
- ¾ cup Niçoise olives
- 1 cup crumbled blue cheese
- salad dressing, such as, classic cobb (recipe below) or dressing of your choice, for serving
- 1 lemon, cut into wedges, for garnish
- flaky salt, for sprinkling at the end
- Classic Cobb Vinaigrette:
- ⅓ cup red wine vinegar
- ½ fresh lemon, juiced
- 1 garlic clove, finely minced
- 2 teaspoons Worcestershire sauce
- 1 ½ tablespoons Dijon mustard
- 2 teaspoons honey
- 2 tablespoons water, if needed to thin out
- 1 cup grapeseed oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the bacon: Place the bacon strips in a cold pan. Cook over medium heat, flipping occasionally, until crispy and browned. Transfer the bacon to a cooling rack to drain. Do not wash the pan; set it aside for cooking the chicken.
- Prepare the chicken: Pat each chicken breast dry with paper towels. Sprinkle each breast evenly with oregano, garlic powder, onion powder, paprika, kosher salt, and black pepper.
- Cook the chicken: In the same (unwashed) pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F. Transfer the chicken to a plate and let it rest for a few minutes before slicing.
- Cook the potatoes: In a large pot, bring 3 quarts of water and 1 tablespoon of kosher salt to a boil. Add the potatoes and cook for 12 to 15 minutes, or until fork-tender. Cover Carefully drain the potatoes and transfer to a bowl and cover with a clean dish towel for 15 minutes to allow the extra moisture to evaporate. Coat the potatoes with olive oi and season with kosher salt and black pepper, to taste. Set aside.
- Prepare ice baths: Prepare two ice baths- one in a large bowl for the green vegetables and one in a medium bowl for the eggs. Set aside.
- Cook the eggs: Fill the same pot used for the potatoes with cold water. Add the eggs and bring to a boil. Once boiling, turn off the heat, cover, and let the eggs sit for 10 to 11 minutes for hard-boiled eggs (reduce the time by 2 to 3 minutes for jammy eggs). Transfer the eggs to the ice bath to stop the cooking process. Once cooled, peel the eggs and cut them in half. Set aside.
- Cook the green vegetables: Fill the same pot with fresh water and kosher salt, and bring to a boil. Add the green beans and cook until just tender, about 4 minutes. Using a slotted spoon or tongs, transfer them to the ice bath. Repeat the process for the asparagus and sugar snap peas, cooking each separately but using the same boiling water. After cooling in the ice bath, remove the vegetables and spread them out to dry.
- Season the vegetables: Coat the green vegetables with olive oil and season with kosher salt and pepper. Set aside.
- Make the dressing (optional): Combine all ingredients in a jar with a lid and shake until emulsified.
- Assemble the salad board:
- Place a small bowl with the dressing at one end of the board.
- Arrange the sliced chicken in the center.
- Fan the asparagus on opposite ends of the chicken.
- Divide the remaining ingredients in half and spread them around the empty spaces on the board.
- Fill any remaining pockets with fresh herbs, lettuce leaves, or sliced fruit.
- Drizzle with olive oil and finish with a sprinkle of flaky salt.
- Serve and enjoy!
