Chicken Salad with Tomatoes, Olives, and Green Beans

This Chicken Salad with Tomatoes, Olives and Green Beans is an easy, light and healthy lunch or dinner

Course Main Course

Prep Time 15

Cook Time 25

Total Time 40

Servings Servings

Calories 371kcal

Author Pam

4 skinless boneless chicken breast halves 1 ¾ lb total
1 tablespoon kosher salt
5 cups water
1 ¾ cups low-sodium chicken broth
1 thyme sprig
¾ lb haricots verts or other thin green beans trimmed
5 tablespoons extra-virgin olive oil
1 lb tomatoes cut into ¼-inch dice (3 cups)
½ cup brine-cured green and black olives pitted and chopped (I just used kalamata because that’s what I had)
1 tablespoon fresh oregano leaves torn
⅛ 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 ¼ 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.