Seared Chicken Salad with Green Beans, Almonds and Dried Cherries
Makes 4 large salads
3 Tbsp Olive oil
1 pound Skinless chicken breast
1/2 pound Green beans, trimmed
3 Tbsp Red wine vinegar
1 Tbsp Apricot jam
1 Tbsp Dijon mustard
5 ounces Arugula or Romaine
1 head Radicchio, cored and shredded
1/3 cup Dried cherries
1/4 cup Sliced almonds
In a large skillet, heat 1 tablespoon oil on high; season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; transfer to a plate. When cool enough to handle slice chicken crosswise.
In a medium sauce pan, bring 2 inches water to a boil. Add green beans; cover and cook until crisp-tender, 4-6 minutes. Rinse using cold water until cool; drain well.
Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and remaining 2 tablespoon oil; season with dash of salt and pepper.
In a large bowl toss salad greens with all but 1 tablespoon of dressing. Divide salad among four plates; arrange chicken, green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.
Total Fat 25g
Saturated fat 5g
Trans fat 0g
Sodium 170 mg
Total Carbohydrate 18g (Dietary fiber 4g, Sugars 9g)