Chicken, green bean and goat cheese salad

 
                 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 450øF.  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.
 
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