Dijon Roasted Chicken Salad - California Ripe Olives

Ingredients

• 2 tablespoons 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 radishes, wedged
• 8 ounces butter lettuce, washed and torn