Seared-Chicken Salad with Green Beans, Almonds and Dried Cherries
Serving Size / Yield
- 3 Tbs. olive oil
- 1 lb. chicken breast cutlets (about 6)
- salt and pepper
- 1/2 lb. green beans, trimmed
- 3 Tbs. red-wine vinegar
- 1 Tbs. apricot jam
- 1 Tbs. Dijon mustard
- 5 oz. baby arugula
- 1 head radicchio, cored and shredded
- 1/3 C. dried cherries
- 1/4 C. sliced almonds
In large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until opaque throughout, 1 to 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise. In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.
To make dressing: In a small bowl, whisk together vinegar, jam, mustard and remaining 2 tablespoons oil; season with salt and pepper. In a large bowl, toss arugula and radicchio with all but 1 tablespoon dressing. Divide salad among 4 plates; arrange chicken, green beans, cherries and almonds on top. Drizzle with remaining dressing; serve immediately.
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Chef Todd Mohr of WebCookingClasses.com shares his tips on searing. Want to learn more? Click here for a 14 day free trial from WebCookingClasses.com!