Mediterranean Chicken Salad
1/2 lb tender green beans, stem ends snapped
6 cups skinless torn roast chicken meat
4 ribs of celery, cut into 2-inch strips
1/2 cup black olives
1/3 cup chopped flat-leaf parsley
Course salt and freshly ground pepper, to taste
Finely grated zest and juice of one lemon
1/3 cup extra virgin olive oil
Blanche green beans in boiling salted water until just tender, 3-4 minutes. Drain, refresh under cold water, and then drain again. Pat dry. place in a large bowl with chicken, olives, celery and parsley.
2 - Before serving, season with salt and pepper. toss well with lemon zest, juice, and olive oil. Serve atop salad greens.
Pairs Well With
My mom sent me this recipe a few months ago - it's a great light summer salad!