Ingredients Meat & Poultry Chicken Chicken Breast Recipes Seared-Chicken Salad with Green Beans, Almonds, and Dried Cherries 3.5 (36) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 21, 2021 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 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. Ingredients 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 ⅓ cup dried cherries ¼ cup sliced almonds Directions 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. Cook's Notes Toss the greens with most of the vinaigrette, and drizzle the plated salads with the rest of the dressing. Print