Chicken, Green Bean And Goat Cheese Salad

* Exported from MasterCook *

Chicken, Green Bean And Goat Cheese Salad

Recipe By : Bon Appetit June 1990
Serving Size : 20 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
Chicken Salads & Salad Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 large chicken breast halves
1/4 cup soy sauce -- plus
2 tablespoons soy sauce
1/4 cup olive oil -- 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
salt
ornamental kale -- or red leaf lettuce
6 ounces goat cheese -- crumbled
minced fresh thyme -- additional

Preheat oven to 450øF. Arrange chicken breasts in single layer in jelly
roll pa
ns or baking pans. Brush both sides with soy sauce and olive oil. Sprinkle bo
th 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 min
utes. Drain. Refresh with cold water. Drain well. (Can be prepared 1 day ah
ead. Cover chicken and beans separately and refrigerate.)

Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add shall
ots 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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