Dijon Roasted Chicken Salad

• 2 ablespoons Dijon mustard
• 2 tablespoons Red wine vinegar
• 3 tablespoons Olive oil
• 1 teaspoon Chopped thyme
• 1/2 teaspoon Kosher salt
• 1/8 teaspoon Ground black pepper
• 1 pound Roasted chicken, pulled into 1-inch pieces
• 8 ounces Yukon gold potatoes, quartered and boiled
• 6 ounces Green beans, blanched
• 1 cup California Black Ripe Olives, whole, pitted
• 1 cup Wedged radishes
• 8 oz. Butter lettuce, washed and torn

Preparation

1 In a large mixing bowl, whisk together mustard and vinegar. 2  Continue whisking and pour in oil in a steady stream until fully emulsified then whisk in thyme, salt and pepper. 3  Toss chicken, potatoes, green beans, California Ripe Olives, radishes and lettuce with dressing until evenly coated. 4 Serve immediately. Source: California Olive