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Title: Chicken, Green Bean And Goat Cheese Salad
Yield: 1

Ingredients

     18 lg chicken breast halves;
           -(about 9 pounds)
    1/4 c  plus 2 tablespoons soy sauce
    1/4 c  plus 2 tablespoons olive oil
      1    freshly ground pepper
      3 lb green beans; trimmed and
           -halved
      1    ; crosswise
      3 tb dijon mustard
      3 tb balsamic vinegar or 2 1/2
           -tablespoo; ns red
      1    ; wine vinegar
      1 c  olive oil
      3 tb minced shallots
      2 tb minced fresh thyme
      3 c  coarsely chopped walnuts;
           -(about 12 ounces)
      1    salt
      1    ornamental kale or red leaf
           -lettuce
      6 oz goat cheese; crumbled
      1    additional minced fresh
           -thyme

Instructions

Preheat oven to 450F. Arrange chicken breasts in single layer in jelly
roll pans or baking pans. Brush both sides with soy sauce and olive oil.
Sprinkle both 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 minutes. Drain. Refresh with cold water. Drain well. (Can be
prepared 1 day ahead. Cover chicken and beans separately and
refrigerate.)

Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add
shallots 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.

Serves 20.

Bon Appetit June 1990

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