Best 2 Chicken Green Bean And Goat Cheese Salad Recipes

Indulge in a symphony of flavors with our tantalizing Chicken, Green Bean, and Goat Cheese Salad. This delectable dish combines tender grilled chicken, crisp green beans, creamy goat cheese, and a refreshing vinaigrette dressing. It's a perfect balance of textures and tastes, making it ideal for a light lunch, a satisfying dinner, or a delightful picnic spread. The article includes three variations of the salad: a classic version, a spicy rendition with a kick of chili, and a tangy twist featuring sun-dried tomatoes. Each recipe offers its own unique flavor profile, catering to diverse palates and preferences. So, get ready to embark on a culinary journey with our Chicken, Green Bean, and Goat Cheese Salad, and discover a new favorite dish that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN, GREEN BEAN AND GOAT CHEESE SALAD

Chicken, Green Bean and Goat Cheese Salad image

Yield Serves 20

Number Of Ingredients 15

Ingredients

18 large chicken breast halves (about 9 pounds)
1/4 cup plus 2 tablespoons soy sauce
1/4 cup plus 2 tablespoons olive oil
Freshly ground pepper
3 pounds green beans, trimmed and halved crosswise
3 tablespoons Dijon mustard
3 tablespoons balsamic vinegar or 2 1/2 tablespoons red wine vinegar
1 cup olive oil
3 tablespoons minced shallots
2 tablespoons minced fresh thyme
3 cups coarsely chopped walnuts (about 12 ounces)
Salt
Ornamental kale or red leaf lettuce
6 ounces goat cheese, crumbled
Additional minced fresh thyme

Steps:

Preheat oven to 450°F. Arrange chicken breasts in single layer in jelly roll pans or baking pans. Brush both sides with soy sauce and olive oil. Sprinkle both sides with pepper. Arrange skin side up. Roast until just cooked through, about 20 minutes. Cool slightly. Skin and bone chicken; reserve drippings in pans. Cut chicken into 1/2-inch-wide strips. Return to pans and turn to coat with drippings. Cool. Transfer chicken meat and drippings to large bowl. Set aside.
Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh with cold water. Drain well. (Can be prepared 1 day ahead. Cover chicken and beans separately and refrigerate.)
Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add shallots and 2 tablespoons thyme. (Can be prepared 1 day ahead. Store dressing at room temperature.)
Add beans, dressing and walnuts to chicken and toss to coat. Season with salt and pepper. Line platter with kale. Top with salad. Sprinkle with cheese and additional thyme and serve.

CHICKEN, GREEN BEAN, CORN, AND FARRO SALAD WITH GOAT CHEESE

Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese image

Provided by Jeanne Thiel Kelley

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup semi-pearled farro* or spelt berries
3 tablespoons extra-virgin olive oil, divided
8 ounces skinless boneless chicken breast halves
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)

Steps:

Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
Mix farro, chicken, and green beans in large bowl; add corn and green onions.
Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.
Available at specialty foods stores, natural foods stores, and Italian markets.

Tips:

For the best flavor, use fresh green beans. If you don't have fresh green beans, you can use frozen green beans, but be sure to thaw them before using.
To blanch the green beans, bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, or until they are bright green and tender. Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process.
To make the goat cheese dressing, simply whisk together the goat cheese, mayonnaise, sour cream, lemon juice, honey, salt, and pepper in a small bowl until smooth.
When assembling the salad, start with a layer of greens. Then, add the blanched green beans, grilled chicken, goat cheese dressing, and toasted walnuts. Enjoy!

Conclusion:

This chicken, green bean, and goat cheese salad is a delicious and refreshing meal that is perfect for summer. It is packed with flavor and nutrients, and it is sure to please everyone at your table. The combination of grilled chicken, crisp green beans, creamy goat cheese, and tangy dressing is simply irresistible.