Many, many years ago, I pulled a recipe out of a magazine (perhaps Bon Appetit?) for a salad similar to this one. It was part of a party menu spread; I believe it was for a bridal shower luncheon. I’ve made this recipe at least 6 times (probably more), including once for a wedding reception for 100 people. I’ve made a pressed tofu variation. I’ve made it for 2 people. It was obviously endlessly adaptable, cooked ahead of time and assembled at the last minute, and it was always a crowd pleaser.
Then, when I lived in Austin, I made it for a friend coming over for lunch and a swim. And I didn’t like it anymore. Whether it was the lack of freshest ingredients, the 100 degree weather, the smell of chlorine, or the 1980′s (?) style salad dressing in the recipe, I’ll never know. Because I threw out that tattered and splattered recipe in a fit of frustration. Which I never regretted until this week, when I wanted to have something ready to throw together on a minute’s notice, and I was drowning in fresh-from-the-garden green beans.
So here’s my new take on it, using memory as an inspiration, and with a lighter-tasting dressing. Change is good.
Ingredients (serves 2 or 3 – simply double or triple all ingredients for more servings)
2 boneless, skin-on chicken breast halves (approx. 5 to 6 oz. each)
3 tablespoons soy sauce*
3 tablespoons olive oil
½ pound green beans, trimmed
1/3 cup coarsely chopped walnuts
2 ounces soft fresh goat cheese (chévre), at room temperature
6 cups mixed baby lettuce leaves, washed and dried
2 tablespoons chardonnay vinegar
½ teaspoon Dijon mustard
¼ cup walnut oil
2 tablespoons canola oil
½ teaspoon minced fresh thyme (you can use more, if you wish, for a stronger flavor)
½ teaspoon minced chives
Salt and freshly ground pepper, to taste
Pre-heat oven to 250 degrees. Place chopped walnuts on baking sheet and bake for 10 minutes to lightly toast them. Cool and set aside. (Can be done a day or two ahead of time – when cool, store in an air-tight container at room temperature.)
Marinate the chicken breast in the 3 tablespoons soy sauce (*to make this gluten-free, be sure to use a wheat-free brand such as San-J) and the 3 tablespoons olive oil for at least ½ hour. Preheat oven to 425°F. Arrange chicken breasts on a baking pan, skin side up. Pour marinade over breasts. Roast until just cooked through (to 165 degrees with a meat thermometer), about 15 minutes. Cool slightly. Skin the chicken; reserve drippings, if any, in pan. Slice chicken breasts into strips. Return to pan and toss with drippings. Set aside, if using right away. Otherwise, refrigerate as soon as the chicken has cooled.
Cook the green beans in large pot of boiling salted water about 5 minutes (they should still have a little crunch left). Drain. Rinse with very cold water to stop the cooking process. Drain again, well. (Can be prepared 1 day ahead and refrigerated.)
Whisk together the vinegar and mustard in a small bowl. Gradually whisk in the walnut oil, and then the canola oil. Add the minced herbs, and salt and pepper, to taste. (Can be made 1 day ahead. Store dressing at room temperature.)
Crumble the chévre, and set aside.
Place the clean, dry baby lettuce on a platter or shallow bowl. Top with green beans. Layer the chicken over the green beans. Sprinkle with chévre and walnuts. Drizzle dressing lightly over everything, and serve remaining dressing on the side.
