4 boneless skinless chicken breasts (1 lb/500 g total)
8 oz (250 g) green beans, trimmed
2 tomatoes, cut into 8 wedges each
4 cups (1 L) torn Boston or bibb lettuce
1/3 cup (75 mL) pitted black olives
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) white wine vinegar
2 tsp lemon juice 10 mL
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) herbes de provence or dried thyme
1/2 tsp (2 mL) paprika
1/4 tsp (1 mL) each salt and pepper
In jar with lid, shake together oil, vinegar, lemon juice, sugar, herbes de Provence, paprika, salt and pepper. Pour 3 tbsp (50 mL) into bowl; add chicken and turn to coat. Let stand to marinate for 10 minutes.
Place chicken on greased grill over medium-high heat; close cover and grill, turning once, until no longer pink inside, about 12 minutes. Thinly slice.
Meanwhile, in saucepan of boiling salted water, cover and blanch green beans until tender-crisp, about 2 minutes. Drain and chill in cold water; drain well.
In large bowl, toss together green beans, tomato wedges, lettuce, olives and remaining dressing; divide salad among plates. Arrange chicken alongside.