Company coming? Here’s a colorful, tasty chicken breast salad that will more than satisfy. The spicy radicchio combined with nutty arugula is tempered beautifully with the slight sweetness of the dressing. You can prepare this a day in advance and effortlessly assemble it while chatting with your guests. Perfect for a summer evening on your patio with friends.
3 Tbsp. olive oil
2 large chicken breasts, split
Coarse salt and ground pepper
½ lb. green beans
4 Tbsp. red wine vinegar
1 Tbsp. apricot jam
1 Tbsp. dijon mustard
5 oz. arugula
1 head radicchio cored and shredded
⅓ cup dried cranberries
¼ cup sliced almonds
- In a large pan heat 1 tbsp oil on high; season chicken with salt and pepper; cook chicken and transfer to a plant; cut crosswise when cool
- Cook green beans in a saucepan until crisp tender; rinse under cool water until cold; drain
- Dressing - whisk vinegar, jam, mustard, oil, salt and pepper in a small bowl
- In a large bowl toss arugula, radicchio and all but 2 Tbsp. dressing; divide salad among four plates; arrange chicken, green beans, cranberries and almonds on top. Drizzle with remaining dressing.