Olive, White Bean & Chicken Salad
Instructions
Preparation
Combine romaine, watercress, chicken, beans and bell pepper in a large bowl. Toss well and transfer to serving plates.
Combine Nicoise and Provencal olives, olive oil, lemon juice and thyme leaves in a small saucepan. Place over medium heat and bring to a simmer. Cook over low heat 5 minutes or until olives are warmed through. Spoon the olive mixture over salads, garnish with tomato and serve with pepper.
Substitutions
*Pitted kalamata olives may replace the Nicoise olives and adzuki beans may replace the navy beans.
Tips
Look for these flavorful olives (Roland brand) in most supermarkets. For more flavor, spoon 1 tablespoon of the olive brine into the saucepan with the lemon juice and olive oil. Take care when eating the salad as these olives are not pitted. If preparation time permits, the olives may be pitted before warming by "smashing" each olive with the flat side of a large chef's knife. This will split the olive making it easy to remove the pit.
