• 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
• Salad greens

1. 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. 2 - Before serving, season with salt and pepper. toss well with lemon zest, juice, and olive oil. Serve atop salad greens.

My mom sent me this recipe a few months ago - it's a great light summer salad!