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

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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.

Everyday Food, January 2008

• Prep Time30 minutes
• Total Time30 minutes
• YieldServes 4

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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.