Dijon Roasted Chicken Salad

2 tbsp. Dijon mustard
2 tbsp. red wine vinegar
3 tbsp. olive oil
1 tsp. chopped thyme
1/2 tsp. kosher salt
1/8 tsp. ground black pepper
1 lb. roasted chicken, pulled into 1-inch pieces
8 oz. Yukon gold potatoes, quartered and boiled
6 oz. green beans, blanched
1 cup California ripe olives, whole, pitted
1 cup wedged radishes
8 oz. butter lettuce, washed and torn

In a large mixing bowl, whisk together mustard and vinegar. Continue whisking and pour in oil in a steady stream until fully emulsified then whisk in thyme, salt and pepper.

Toss chicken, potatoes, green beans, California Ripe Olives, radishes and lettuce with dressing until evenly coated. Serve immediately.

Serves 4
Source: California Olive Industry