Seared-Chicken Salad with Green Beans, Almonds and Dried Cherries


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You can prep this salad the day before for a quick, healthy meal!

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Time needed

30 min preparation

Serving Size / Yield

6-8 servings


  • 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

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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.

Need more help?

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