Mediterranean Chicken Salad

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.