CHICKEN, GREEN BEAN AND GOAT CHEESE SALAD
Yield Serves 20
Number Of Ingredients 15
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.
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Cat smith
[email protected]This salad is an insult to my taste buds.
lalita chaudhary
[email protected]I'm sorry, but this salad is just plain bad.
Samiyah Colon
[email protected]This salad is the worst salad I have ever had.
Hang Saa
[email protected]I would not recommend this salad to anyone.
Romano Cervantes
[email protected]This salad is a waste of time and ingredients.
trust owemba2
[email protected]I'm not sure what I was expecting, but this salad was not it.
Anguwan Rashid
[email protected]This salad is just okay. It's not bad, but it's not great either.
jafar mirza
[email protected]The chicken in this salad was dry and overcooked.
Charlotte Mbaly
[email protected]The dressing for this salad is too vinegary.
Johannes Blidstrand
[email protected]I'm not sure I like the combination of chicken and goat cheese.
TURSUNOV Mirjaxon
[email protected]This salad is a great way to get your daily dose of vegetables.
Pasa Lama
[email protected]I love the dressing for this salad. It's so light and refreshing.
Sami Ullah kakar
[email protected]This salad is perfect for a picnic or potluck.
Harry Killar
[email protected]This salad is a great make-ahead meal. I made it the night before and it was just as good the next day.
Drip QuinDiama
[email protected]I'm not a big fan of green beans, but I loved them in this salad. They were cooked perfectly and they had a nice crunch.
Hiam Ezz
[email protected]This salad is a great way to use up leftover chicken. I always have leftover chicken from dinner and this is a great way to use it up.
Ahmad Shukoor
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste. I like to add some chopped walnuts for extra crunch.
Arisha Chhetri
[email protected]This salad is so easy to make and it's perfect for a light lunch or dinner. I've made it several times now and it's always a hit.
Sanjok Sapkota
[email protected]I'm not usually a fan of goat cheese, but it really works in this salad. It adds a nice creamy texture and a subtle tang that complements the other ingredients perfectly.
Zama Sibisi
[email protected]This salad is a great combination of flavors and textures. The chicken is tender and juicy, the green beans are crisp and flavorful, and the goat cheese adds a nice tang. I also love the dressing, which is light and refreshing.