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

Prep Time:
30 mins
Total Time:
30 mins

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

  • ½ 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

  • cup dried cherries

  • ¼ cup sliced almonds


  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.

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