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

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To get dinner on the table in a hurry, prep the chicken, green beans, and dressing up to a day in advance and refrigerate. Assemble the salad just before serving it.

Source: Everyday Food, January/February 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Toss the greens with most of the vinaigrette, and drizzle the plated salads with the rest of the dressing.

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Reviews

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How would you rate this recipe?
36
  • burhum linkum
    22 APR, 2013
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    Reply
  • ShawnEC
    10 APR, 2011
    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.
    Reply
  • joblackwell
    3 MAY, 2010
    This salad is so yummy. Toast the almonds and be sure to use dried cherries (don't substitute with raisins or craisins).
    Reply
  • deebeee
    8 FEB, 2008
    Tiny word of caution -- make sure that the chicken is done after a few minutes only on each side.
    Reply
  • FierroA
    10 JAN, 2008
    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.
    Reply
  • SarahR
    10 JAN, 2008
    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.
    Reply

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