Combine romaine, watercress, chicken, beans and bell pepper in a large bowl. Toss well and transfer to serving plates.
Combine Nicoise and Provencal olives, olive oil, lemon juice and thyme leaves in a small saucepan. Place over medium heat and bring to a simmer. Cook over low heat 5 minutes or until olives are warmed through. Spoon the olive mixture over salads, garnish with tomato and serve with pepper.
*Pitted kalamata olives may replace the Nicoise olives and adzuki beans may replace the navy beans.
Look for these flavorful olives (Roland brand) in most supermarkets. For more flavor, spoon 1 tablespoon of the olive brine into the saucepan with the lemon juice and olive oil. Take care when eating the salad as these olives are not pitted. If preparation time permits, the olives may be pitted before warming by "smashing" each olive with the flat side of a large chef's knife. This will split the olive making it easy to remove the pit.
Culinary Taste Tip
For more flavor, spoon 1 tablespoon of the olive brine into the saucepan with the lemon juice and olive oil.
Culinary Technique Tip
Purchasing a roast chicken from the supermarket will make two meals. It is very easy to remove the skin and shred the chicken breast while the meat is still warm. Then, refrigerate the rest of the chicken for another meal and use within three days.