Seared Chicken Salad with Green Beans, Almonds and Dried Cherries – Serves 4
3 T. OLIVE MILL olive oil
1 lb. chicken breast cutlets (about 6)
Salt and pepper
½ lb. green beans, trimmed
3 T. OLIVE MILL Black Currant Balsamic
1 T. Dijon mustard
5 oz. baby Arugula
1 head radicchio, cored and shredded
1/3 c. dried cherries
1/3 c. sliced almonds
In large skillet, using 1 T. olive oil, cook chicken in two batches until cooked through. When cool enough to handle, slice chicken crosswise. In a medium saucepan, bring 2″ salted water to a boil. Add green beans, cover and cook until crisp-tender. Rinse under cold water until cool; drain well. Make dressing in a small bowl, whisk together vinegar, mustard and 2 t. olive oil; season with salt and pepper. In a large bowl, toss arugula and radicchio with all but 1 T. dressing. Divide salad among four plates; arrange chicken, green beans, cherries and almonds on top. Drizzle with remaining dressing; serve immediately.
