Ingredients
3 tbsp. olive oil
2 1/2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced
3 tbsp. chopped flat-leaf parsley
1/4 c. pitted green olives, roughly chopped
1/4 c. roasted almonds, chopped
1 1/2 lb. boneless, skinless chicken breasts; poached
Directions
For poached chicken:
- Fill a medium saucepan halfway with water; bring to boil. Add 1 tsp. kosher salt and chicken breasts. Reduce heat and simmer until cooked through, 12 to 15 minutes. Transfer to a plate; cool completely. Shred or chop into pieces.
For salad:
- Whisk together oil, vinegar, and mustard in a bowl. Season with salt and pepper. Add scallions, parsley, olives, almonds, and chicken; toss to combine.
