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Under 30 Minutes

Under 30 Minutes

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

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.

  • prep: 30 mins
    total time: 30 mins
  • servings: 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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and remaining 2 tablespoons oil; season with salt and pepper.

  4. Step 4

    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.

Source
Everyday Food, January 2008

Reviews (8)

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  • 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.

  • 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).

  • 8 Feb, 2008

    Tiny word of caution -- make sure that the chicken is done after a few minutes only on each side.

  • 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.

  • 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.