* 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 450°F. 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. MC formatted by Barb at Possum Kingdom using MC Buster & SNT Converted by MC_Buster. - - - - - - - - - - - - - - - - - -