Seared-Chicken Salad with Green Beans, Almonds, and Dried Cherries
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- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 4
Ingredients
- 3 tablespoons olive oil
- 1 pound chicken breast cutlets (about 6)
- Coarse salt and ground pepper
- 1/2 pound green beans, trimmed
- 3 tablespoons red-wine vinegar
- 1 tablespoon apricot jam
- 1 tablespoon Dijon mustard
- 5 ounces baby arugula
- 1 head radicchio, cored and shredded
- 1/3 cup dried cherries
- 1/4 cup sliced almonds
Directions
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In a 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.
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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.
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Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and remaining 2 tablespoons oil; season with salt and pepper.
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In a large bowl, toss arugula and radicchio with all but 1 tablespoon dressing. Divide salad among four plates; arrange chicken, green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.
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My husband and I thought this recipe was decent but not fantastic enough to make again. As another reviewer mentioned, the cooking time on the chicken may be a bit short for you (some of my pieces were undercooked). I used chicken breast tenders.
This salad is so yummy. Toast the almonds and be sure to use dried cherries (don't substitute with raisins or craisins).
Tiny word of caution -- make sure that the chicken is done after a few minutes only on each side.
This salad was excellent. I used Simply Fruit Apricot Spreadable Fruit because I needed to make it sugar free and it was excellent. I think next time I will also add chopped apricots to just give it a little more apricot flavor...along with the cherries. Really good, will definitely make this again. My kids liked it too, they even ate the green beans.
This sald looks beautiful and tasted delicious. I loved how it is plated, not a jumbled mess all tossed together, more like a mini-meal all laid out.