Salad Nicoise

By BFL Team

Chicken Salad
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  • 4 leaves romaine lettuce
  • 4 tablespoons fat-free Italian dressing
  • 2 cans albacore tuna, drained and flaked
  • 2 cups green beans, steamed and then cooled
  • 4 tablespoons black, Kalamata or Nicoise olives
  • 2 cups baby red potatoes, quartered, cooked until tender and then cooled
  • 3 eggs, boiled, peeled and quartered
  • Salt and pepper to taste


Place a leaf of romaine lettuce on four separate plates. Gently toss the tuna, beans,
olives, and potatoes in a bowl with the Italian dressing and season with salt and pepper.
Pile the tuna mixture in equal portions on each plate. Top each plate with an equal
amount of egg.
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