Nicoise Salad with Honey Aleppo Pepper

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nicoise salad honey aleppo pepper seasoning victoria gourmet recipe

This is my riff on traditional Nicoise Salad. This recipe is not difficult it just requires time. This makes one incredible presentation to serve family style. 


5 tablespoons, divided Honey Aleppo Pepper
6 split breast chicken (bone-in)
Juice of 4 lemons, divided
1 tablespoon + 1 teaspoon kosher salt, divided
1 1/2 teaspoons freshly ground pepper, divided
8 eggs
4 avocados, cut in half, seed removed, cut into 1/4 inch slices
1 bunch asparagus, cleaned and trimmed
1 pound baby potatoes, scrubbed
4 tablespoons unsalted butter
1 pound tomatoes (vine ripe, cherry or grape), sliced
1 cup seasoned olives
6 cups arugula
2 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup extra virgin olive oil
1/2 cup champagne vinegar

Recipe Info

Difficulty Level: 
Prep Time: 
35 minutes
Cook Time: 
25-30 minutes
Total Time: 
1 hour
Serving size: 


Prep the Chicken
1. Preheat oven to 375º F. Line a rimmed baking sheet with aluminum foil. Add chicken and season with the juice of 3 lemons, 1 tablespoon salt and 1 teaspoon ground pepper. Let the chicken marinate at room temperature for 20 minutes.
2. Bake the chicken for 15 minutes. Remove from oven, sprinkle with Honey Aleppo Pepper and return to oven for an additional 10-15 minutes or until internal temperature reaches 160º F. Set aside. The chicken can be made a day ahead and refrigerated until ready to use.
Prep the Soft Boiled Eggs
1. Bring a pot of water to boil. Ever so gently lower the eggs into the boiling water with a spoon. Maintain a low boil and cook uncovered for exactly 6 1/2 minutes. Transfer eggs to an ice bath to stop the cooking for 2 minutes.
2. Gently peel the eggs. Set aside. The eggs can be made and peeled 3 days ahead and refrigerated until ready to use.
Make Quick Pickled Red Onions
1. In a microwave-safe bowl add the red onion, white vinegar, 1/2 cup water, 1 teaspoon each kosher salt and granulated sugar. Microwave for 3 minutes. Cover with plastic wrap until ready to use. These can be made 3 days ahead and kept in the refrigerator.
Prep the Asparagus
1. Add the asparagus to a microwave safe bowl (I like to use a glass pie pie) along with 1/4 cup water. Cover with plastic wrap and microwave for 3 minutes.
2. Carefully drain (I poke a hole in a corner and drain the water through the hole). Remove the plastic wrap and transfer to an ice bath to stop the cooking for 2 minutes. Pat dry and set aside.
Prep the Potatoes
Add the potatoes to a pot of cold salted water and bring to a boil. Maintain a low boil uncovered until they are knife tender. Drain, add the butter and the remaining tablespoon of Honey Aleppo Pepper, stir and cover until ready to serve.
Make the Vinaigrette
In a jar add the remaining lemon juice, 1/2 teaspoon salt and pepper, mustard, honey, vinegar, olive oil. Shake vigorously. This can be made up to 3 days aheadand refrigerated until ready to use.
To Assemble the Salad
Cover a large platter with the arugula. Remove chicken from the bone, cut into 3/4 inch slices and add to the platter along with halved eggs, avocado slices, pickled red onions, asparagus, potatoes, olives and tomatoes. This can be assembled, covered and refrigerated up to 3 hours before service.
Pour the vinaigrette over the salad and serve immediately..


Average: 5 (1 vote)
Fantastic Salad! Tried it today and lovely bride went nuts for it. Will definitely make it again. Marinating the chicken in the lemon juice is genius and led to some of the most tender and juicy chicken ever. While the potatoes were boiling, I added 2 tablespoons of your Roasted Garlic slices and 1.5 tablespoons of your Scallions. It really perked up the potatoes and added to overall flavor of the salad. PS:I think you left the Red onion off your ingredient list.

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Recipe Tip:
No Honey Aleppo Pepper? Herbes de Provence, Mediterranean or Zesty Lemon Herb are also delicious.
honey aleppo pepper spicy sweet victoria taylor