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.
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!