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!
- 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.
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.