Recipe By : Bon Appetit Magazine, June 1990
Serving Size : 20 Preparation Time :0:00
Categories : Beans & Peas Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 lg Chicken breast halves
1/4 c Soy sauce -- +2 tb
1/4 c Plive oil -- +2 tb
Freshly ground pepper
3 lb Green beans -- trimmed,
- halved crosswise
3 tb Dijon mustard
3 tb Balsamic vinegar -OR-
2 1/2 tb Red wine vinegar
1 c Olive oil
3 tb Shallots -- minced
2 tb Fresh thyme -- minced
3 c Walnuts -- coarsely chopped
Salt
Ornamental kale or
- red leaf lettuce
6 oz Goat cheese -- crumbled
Additional fresh thyme --
- minced
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"-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 tb 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.
