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Chicken, Green Bean And Goat Cheese Salad

Chicken, Green Bean And Goat Cheese Salad comes together with Chicken Breast Halves, Soy Sauce, Olive Oil, Olive Oil Freshly Ground Pepper, and Green Beans Crosswise. Serves 20. Keep it handy for the next time you cook it.

Ingredients

• 18
• 1/4 cup
• 2 tbsp
• 1/4 cup
• 2 tbsp
• 3 lb
• 3 tbsp
• 3 tbsp
• 1 cup
• 3 tbsp
• 2 tbsp
• 6 oz

Method (preview)

1. 1

   Preheat oven to 450�F. Arrange chicken breasts in single layer in jelly roll pa ns or baking pans.

2. 2

   Brush both sides with soy sauce and olive oil.

3. 3

   Sprinkle bo th sides with pepper.

4. 4

   Arrange skin side up.

5. 5

   Roast until just cooked through, about 20 minutes.

6. 6

   Cool slightly.

7. 7

   Skin and bone chicken; reserve drippings in pans.

8. 8

   Cut chicken into 1/2-inch-wide strips.

9. 9

   Return to pans and turn to coat with drippings.

10. 10

    Cool.

11. 11

    Transfer chicken meat and drippings to large bowl.

12. 12

    Set aside.

13. 13

    Cook beans in large pot of boiling salted water until crisp-tender, about 5 min utes.

14. 14

    Drain.

15. 15

    Refresh with cold water.

16. 16

    Drain well. (Can be prepared 1 day ah ead.

17. 17

    Cover chicken and beans separately and refrigerate.)

18. 18

    Combine mustard and vinegar in medium bowl.

19. 19

    Gradually whisk in oil.

20. 20

    Add shall ots and 2 tablespoons thyme. (Can be prepared 1 day ahead.

21. 21

    Add beans, dressing and walnuts to chicken and toss to coat.

22. 22

    Season with salt and pepper.

23. 23

    Line platter with kale.

24. 24

    Top with salad.

25. 25

    Sprinkle with cheese and additional thyme and serve.

26. 26

    Converted by MC_Buster.