Monday, April 22, 2013

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.


    Joanne said...

    I've had that cookbook for a while now and it's great!! Definitely looks like one good healthy salad.

    Catherine said...

    xo Catherine

    Sam @ My Carolina Kitchen said...

    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!

    Kalyn Denny said...

    I love getting used cookbooks! Score!

    Marjie said...

    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.

    Michelle said...

    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!

    Les said...

    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! :)

    shabby girl said...

    So healthy! I'll have to show this to Hubby! He'll be all over that!

    a good yarn said...

    A gorgeous summer dish!

    grace said...

    that plate looks like it was delivered by a waiter in a classy restaurant--very nice, pam!

    Deb in Hawaii said...

    I love simple but elegant recipes like this--especially when they are healthy and taste great. Thanks for sharing with Souper Sundays this week. ;-)