Chicken, Green Bean and Goat Cheese Salad Recipe

Name: Chicken, Green Bean and Goat Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 large chicken breast halves (about 9 pounds); 1/4 cup plus 2 tablespoons soy sauce; 1/4 cup 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 (about 12 ounces); Salt; Ornamental kale or red leaf lettuce; 6 ounces goat cheese, crumbled; Additional minced fresh thyme

Servings: persons

18 large chicken breast halves (about 9 pounds)
1/4 cup plus 2 tablespoons soy sauce
1/4 cup 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 (about 12 ounces)
Salt
Ornamental kale or red leaf lettuce
6 ounces goat cheese, crumbled
Additional minced fresh thyme

1
Preheat oven to 450F.
2
Arrange chicken breasts in single layer in jelly roll pans or baking pans.
3
Brush both sides with soy sauce and olive oil.
4
Sprinkle both sides with pepper.
5
Arrange skin side up.
6
Roast until just cooked through, about 20 minutes.
7
Cool slightly.
8
Skin and bone chicken; reserve drippings in pans.
9
Cut chicken into 1/2-inch-wide strips.
10
Return to pans and turn to coat with drippings.
11
Cool.
12
Transfer chicken meat and drippings to large bowl.
13
Set aside.
14
Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
15
Drain.
16
Refresh with cold water.
17
Drain well.
18
(Can be prepared 1 day ahead.
19
Cover chicken and beans separately and refrigerate.)
20
Combine mustard and vinegar in medium bowl.
21
Gradually whisk in oil.
22
Add shallots and 2 tablespoons thyme.
23
(Can be prepared 1 day ahead.
24
Store dressing at room temperature.)
25
Add beans, dressing and walnuts to chicken and toss to coat.
26
Season with salt and pepper.
27
Line platter with kale.
28
Top with salad.
29
Sprinkle with cheese and additional thyme and serve.

2281

kcal

Calories

165

Fat

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 18 large chicken breast halves (about 9 pounds), 1/4 cup plus 2 tablespoons soy sauce, 1/4 cup plus 2 tablespoons olive oil, Freshly ground pepper, and more.

Yes, Chicken, Green Bean and Goat Cheese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken, Green Bean and Goat Cheese Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions