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.
- 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
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.
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.
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 four plates; arrange chicken, green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.