Chicken Salad with Tomatoes, Olives, and Green Beans

Chicken Salad with Tomatoes, Olives, and Green Beans

I have a lot of cookbooks.  That doesn’t stop me from buying new ones, but it does make me hesitate at big all purpose cookbooks.  I have plenty of those.  I now tend to look for smaller, more specific cookbooks.  However, that does not stop me from picking up the 1008 paged Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchenat a garage sale!  A pristine copy!  I love when people obviously get cookbooks as gifts and they don’t cook and I get to grab them up!

As I browsed through the book, I realized that there is a lot I want to try.  A lot.  Since I have been carrying around a tiny smidgen of winter weight, I went with something light, this Chicken Salad with Tomatoes, Olives, and Green Beans filled the bill quite nicely.  Just look at it – doesn’t it look like some fancy spa food! 

This was so easy, perfect for a weeknight.  It was even better the next day when the tomatoes had given up more of their juice and the topping was a little more dressing like.  The key to this is try to get a little bit of everything in on one bite.  The chicken by itself is not that exciting, but when you get a bit of the sweetness from the tomatoes and a tart bite from the olives, so good!

Chicken Salad with Tomatoes, Olives, and Green Beans

  • 4 skinless boneless chicken breast halves (1 3/4 lb total)
  • 1 tablespoon plus 1/4 teaspoon kosher salt
  • 5 cups water
  • 1 3/4 cups low-sodium chicken broth (14 fl oz)
  • 1 fresh thyme sprig
  • 3/4 lb haricots verts or other thin green beans, trimmed
  • 5 tablespoons extra-virgin olive oil
  • 1 lb tomatoes, cut into 1/4-inch dice (3 cups)
  • 1/2 cup brine-cured green and black olives, pitted and chopped (I just used kalamata because that’s what I had)
  • 1 tablespoon torn fresh oregano leaves
  • 1/8 teaspoon black pepper
  • Sprinkle chicken all over with 1 tablespoon salt and let stand.

    While chicken is standing, bring water, broth, and thyme to a boil in a 4- to 6-quart heavy pot, then add beans and cook, uncovered, until crisp-tender, 3 to 6 minutes. Transfer beans with a slotted spoon to a bowl and toss with 1 tablespoon oil and salt and pepper to taste.

    Add salted chicken to broth and cook at a bare simmer, uncovered, 6 minutes. Remove pot from heat and let stand, covered, until chicken is cooked through, about 15 minutes .

    Transfer chicken with tongs to a cutting board and cool, about 5 minutes.

    While chicken is cooling, stir together tomatoes, olives, oregano, pepper, and remaining 1/4 teaspoon salt and 4 tablespoons oil in a bowl.

    Holding a knife at a 45-degree angle, cut chicken across the grain into 1-inch-thick slices.

    Divide green beans among 4 plates, then arrange sliced chicken over beans and top with tomato olive mixture.

    Serves 4

    You can also find this recipe online:  Chicken Salad with Tomatoes, Olives, and Green Beans


    This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.

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    1. says

      What a lovely presentation Pam. I’m always on the lookout for more ways to serve chicken. I usually cook chicken breasts on the weekend to use in salads and sandwiches during the week and this recipe will come in very handy. Thanks!

    2. says

      I bought a cookbook for one of my daughters at the used book sale last weekend. She was delighted. I’m hoping to pass on the cookbook collecting tradition, a noble one indeed.

    3. says

      It does look like fancy spa food. Just think–I could come home on my lunch hour to this chicken salad and feel pampered. Before I rotate a load of laundry. Ha!

    4. says

      I can never resist a beautiful new cookbook even though I have several that I never cooked from. As a matter of fact, I just gave my husband a list in case he needs to give my daughter some Mother’s Day gift ideas. I’d much rather have new cookbooks than flowers! :)