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Mediterranean Chicken Salad

Mediterranean Chicken Salad

with Black Olive-Sherry Vinaigrette

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Aged sherry vinegar is full of nutty, complex intensity. Whisked into a garlicky black olive vinaigrette, it gives this salad both elegance and depth. Creamy butter beans contrast crisp green beans for textural intrigue, while bright parsley and tangy feta add pops of flavor.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 ounce

Black Olives

1 bunch

Grape Tomatoes

3 ounce

Mixed Greens

1 can

Butter Beans

4 ounce

Green Beans

2 tablespoon

Sherry Vinegar

1 bunch


2 clove


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories624 kcal
Energy (kJ)2610.8160000000003 kJ
Fat31 g
Saturated Fat0 g
Carbohydrate35 g
Sugar0 g
Dietary Fiber10 g
Protein51 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Bring a medium pot of water to a boil with a large pinch of salt.


Meanwhile, trim and halve the green beans. Mince the olives. Pick the parsley leaves and discard the stems. Drain and rinse the butter beans. Halve the grape tomatoes. Mince or grate the garlic.


Make the black olive-sherry vinaigrette: in a large bowl, combine the minced olives, 2 tablespoons sherry vinegar, 3 tablespoons olive oil, and as much minced garlic as you like. Whisk to combine and season with salt and pepper.


Add the green beans to the boiling water and cook for about 3 minutes, until crisp-tender. Drain and rinse under very cold water.


Heat ½ tablespoon olive oil in a large pan over medium-high heat. Season the chicken with salt and pepper and both sides. Add chicken to the pan and cook 5-7 minutes per side, until cooked through.


Cut the chicken into cubes and toss into the large bowl of black olive-sherry vinaigrette with the mixed greens, green beans, tomatoes, and butter beans. Season with salt and pepper and garnish with the parsley leaves. Enjoy!