Dijon Roasted Chicken Salad


  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon chopped thyme
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 pound roasted chicken, pulled into 1-inch pieces
  • 8 ounces Yukon gold potatoes, quartered and boiled
  • 6 ounces green beans, blanched
  • 1 cup California Black Ripe Olives, whole, pitted
  • 1 cup radishes, wedged
  • 8 ounces butter lettuce, washed and torn


  1. In a large mixing bowl, whisk together mustard and vinegar.
  2. Continue whisking and pour in oil in a steady stream until fully emulsified then whisk in thyme, salt and pepper.
  3. Toss chicken, potatoes, green beans, California Ripe Olives, radishes and lettuce with dressing until evenly coated. Serve immediately.