This tuna nicoise salad combines canned tuna with green beans, cherry tomatoes, baby potatoes and black olives. It’s dressed with olive oil and red wine vinegar, then topped with quartered hard-boiled eggs and parsley.
Cool the eggs in ice water so they peel easily. Steam the green beans just until tender-crisp so they keep their snap.
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1. Boil 2 medium whole eggs for 9 minutes. Cool in ice water, peel, and quarter.
2. Steam 1 cup green beans until tender crisp, about 3-4 minutes. Drain.
3. In a bowl, combine 6 oz canned tuna, drained and flaked, 1 cup halved cherry tomatoes, 1 cup steamed green beans, 0.5 cup quartered baby potatoes (boiled until tender), and 0.25 cup sliced black olives.
4. Drizzle with 2 tbsp olive oil and 1 tbsp red wine vinegar. Toss gently.
5. Arrange salad on plate and top with quartered eggs.
6. Finish with 1 tbsp chopped fresh parsley sprinkled over salad.
Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
