Aged sherry vinegar is full of nutty, complex intensity. Whisked into a garlicky black olive vinaigrette, it gives this salad both elegance and depth. Little nuggets of beans contrast crisp green beans for textural intrigue, while bright parsley and briny olives add pops of flavour!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Beans, trimmed
Prep: Wash and dry all produce. Mince the olives. Coarsely chop the parsley. Drain and rinse the beans. Halve the grape tomatoes. Mince or grate the garlic.
Cook the chicken: Heat a drizzle of oil in a large pan over medium-high heat. Season the chicken with salt and pepper. Add chicken to the pan and cook 5-7 min per side, until cooked through. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Set chicken aside to rest.
Blanche the green beans: Meanwhile, bring a medium pot of salted water to a boil. Add the green beans to the boiling water and cook until tender-crisp, 2 min. Drain and rinse under very cold water.
Make the black olive-sherry vinaigrette: In a large bowl, combine the minced olives, sherry vinegar, a large drizzle of oil, and as much minced garlic as you like. Whisk to combine and season with salt and pepper.
Finish and serve: Cut the chicken into cubes and toss into the large bowl of black olive-sherry vinaigrette with the mixed greens, green beans, parsley, tomatoes and beans. Season with salt and pepper. Enjoy!
BBQ TIP: Instead of pan-frying, grill chicken on medium heat, with lid closed, 6 to 8 min per side, until cooked to temperature above.