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Roasted Chicken & Green Beans with Kalamata Vinaigrette & Pure Luck Feta
1 pound green beans, stem ends snapped off
1 shallot, sliced into thin half-moons
1 whole roasted chicken breast, chopped
1/3 c pitted kalamata olives
1 clove garlic, grated with a microplane grater
3 T red wine or sherry vinegar
1 T dijon mustard
1/3 c olive oil
salt & pepper to taste
4 oz. feta cheese (preferably Pure Luck goat’s milk feta)
Bring a large pot of water to a boil. Blanche the green beans, then plunge into ice water and drain. Dry beans thoroughly on a kitchen towel. Place in a large bowl with chopped chicken and sliced shallot. Meanwhile, make the vinaigrette. Place the olives on a cutting board and chop to a coarse paste. Gate the garlic clove over the olives and chop to combine. Place the chopped olives in a small bowl with the vinegar and dijon mustard and whisk to combine. Continue whisking while drizzling in the olive oil in a thin, steady stream until emulsified. Pour the vinaigrette over the green bean mixture and toss to combine. Season to taste with salt and pepper, then crumble feta cheese on top. Serve cold or at room temperature.
www.chelseafullerton.com
www.chelseafullerton.com
www.chelseafullerton.com
www.chelseafullerton.com
www.chelseafullerton.com
www.chelseafullerton.com
www.chelseafullerton.com
www.chelseafullerton.com
www.chelseafullerton.com