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Ingredientes
- 18 lrg chicken breast halves (about 9 pounds)
- 1/4 c. plus 2 Tbsp. soy sauce
- 1/4 c. plus 2 Tbsp. extra virgin olive oil Freshly grnd pepper
- 3 lb green beans trimmed and halved crosswise
- 3 Tbsp. Dijon mustard
- 3 Tbsp. balsamic vinegar or possibly 2 1/2 Tbsp. red wine vinegar
- 1 c. extra virgin olive oil
- 3 Tbsp. chopped shallots
- 2 Tbsp. chopped fresh thyme
- 3 c. coarsely minced walnuts (about 12 ounces) Salt Ornamental kale or possibly red leaf lettuce
- 6 ounce goat cheese crumbled Additional chopped fresh thyme
Direcciones
- Preheat oven to 450F. Arrange chicken breasts in single layer in jelly roll pans or possibly baking pans. Brush both sides with soy sauce and extra virgin olive oil.
- Sprinkle both sides with pepper. Arrange skin side up. Roast till just cooked through, about 20 min. Cold 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. Cold. Transfer chicken meat and drippings to large bowl. Set aside.
- Cook beans in large pot of boiling salted water till crisp-tender, about 5 min. Drain. Refresh with cool water. Drain well. (Can be prepared 1 day ahead. Cover chicken and beans separately and chill.)
- Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add in shallots and 2 Tbsp. thyme. (Can be prepared 1 day ahead. Store dressing at room temperature.)
- Add in 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.
- Serves 20.
