Roasted Balsamic Chicken and Green Bean Salad With Goat Cheese is excerpted from Salad For Dinner © 2012 by Jeanne Kelley. Reproduced by permission of Rizzoli International. All rights reserved.
Roasting at high temperature produces chicken that is succulent and green beans with intensified flavor. Roasting the chicken and the green beans on the same pan cuts down on dishes. This is a good salad for parties as it’s delicious served warm, at room temperature, or cold. Don’t forget to pick up some really good rustic bread to serve with the salad and to marinate the chicken overnight.
6 servings
Chicken Ingredients
- ¼ cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh thyme
- 6 garlic cloves, minced
- 1 ½ pounds boneless, skinless chicken thighs
Vinaigrette Ingredients
- ¼ cup balsamic vinegar
- 3 tablespoons finely chopped shallot
- 1 tablespoon chopped fresh thyme leaves
- 2 garlic cloves, pressed
- ½ teaspoon kosher salt
- ½ cup extra virgin olive oil
Salad Ingredients
- 12 ounces green beans, trimmed
- 8 cups arugula
- 12 ounces cherry tomatoes, cut in half lengthwise
- 4 ounces goat cheese, crumbled
Instructions
For the chicken: In a large bowl, combine the vinegar, oil, thyme, and garlic and whisk to blend. Add the chicken thighs and stir to blend. Cover and refrigerate the chicken overnight.
For the vinaigrette: Whisk the first 5 ingredients to blend in a small bowl. Gradually whisk in the olive oil. Season the dressing to taste with freshly ground black pepper. Set aside.
Preheat the oven to 450ºF. Brush a heavy large baking sheet with olive oil. Pour the chicken with its marinade onto the prepared baking sheet and distribute the chicken evenly. Sprinkle the chicken with kosher salt and freshly ground black pepper. Roast the chicken in the oven until well browned and cooked through, about 30 minutes. Remove the chicken from the oven (maintain oven temperature). Using tongs, transfer the chicken to a cutting board. Add the green beans to the drippings on the roasting pan and stir well. Sprinkle the green beans with salt. Roast the green beans in the oven until just tender, about 8 minutes.
Cut the chicken into 2-inch pieces. Transfer the warm chicken and green beans to a large bowl. Add the arugula and tomatoes. Whisk the dressing to blend and pour it over the salad. Toss the salad. Sprinkle the salad with goat cheese and serve.
