Prep Time:
Yield:
Category:Description
A refreshing chicken salad good for any occasion.
Scale
Ingredients
- ½ pound green beans, cut into 2” pieces
- 1 pound boneless, skinless chicken breasts
- ¾ tsp sea salt
- ½ tsp oregano
- ¼ tsp pepper
- 1/3 cup fresh lemon juice
- 1 Tbsp Dijon mustard
- 1 Tbsp olive oil
- ¾ pound roma tomatoes (about 4), cut into wedges
- ¼ cup kalamata olives, pitted
- 3 cups torn spinach leaves
- 2 Tbsp chopped fresh basil
Instructions
- Preheat the grill or broiler.
- In a large pot of boiling water, cook green beans until crisp-tender, about 2 minutes.
- Drain, rinse with cold water, and drain again. Rub chicken with ½ teaspoon sea salt, oregano, and pepper.
- Grill or broil chicken for 5 minutes per side, until cooked through.
- When cool enough to handle, cut chicken into thin diagonal strips.
- In a large bowl, whisk together remaining ¼ teaspoon sea salt, lemon juice, mustard, and oil.
- Add green beans, chicken slices, tomatoes, olives, lettuce, and basil and toss with dressing to combine.