Dijon Roasted Chicken Salad
Servings
4 Servings
Ingredients
- 2 ablespoons Dijon mustard
- 2 tablespoons Red wine vinegar
- 3 tablespoons Olive oil
- 1 teaspoon Chopped thyme
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon Ground black pepper
- 1 pound Roasted chicken pulled into 1-inch pieces
- 8 ounces Yukon gold potatoes quartered and boiled
- 6 ounces Green beans blanched
- 1 cup California Black Ripe Olives whole, pitted
- 1 cup Wedged radishes
- 8 oz. Butter lettuce washed and torn
Instructions
Preparation
- 1 In a large mixing bowl, whisk together mustard and vinegar.2 Continue whisking and pour in oil in a steady stream until fully emulsified then whisk in thyme, salt and pepper.3 Toss chicken, potatoes, green beans, California Ripe Olives, radishes and lettuce with dressing until evenly coated.4 Serve immediately.
- Source: California Olive