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

36

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:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2008

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

  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.

Cook's Notes

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

Reviews Add a comment

  • 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