Mediterranean Chicken Salad
Lauren
ingredients
- 1/2 lb, tender greeen beans
- 6 cups torn skinless roast chicken meat (from 2 roast chickens)
- 4 ribs of celery, cut into 2 in strips
- 1/2 cup imported black olives
- 1/3 cup chopped flat leaf parsley
- coarse salt and fresh pepper to taste
- finely grated zest and juice of a lemon
- 1/3 cup extra-virgin olive oil
- salad greens
directions
- 1
Blanch the green beans in boiling, salted water until just tender, 3-4 minutes. Drain, refresh under cold water, then drain again. Pat dry. Place in a large bowl with chicken, celery, olives and parsley.
- 2
Before serving, season with salt and pepper. Toss well with lemon zest and juice and the olive oil. Adjust seasonings. Arrange greens on a platter and top with the chicken salad.
- 3
Serve at room temperature.
Source: Parade
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