Today we bring you another healthy but really tasty salad recipe. We got it from one of our favourite cook books, Salad for dinner, by Jeanne Kelley. This salad contains lots of nutrients and it’s full of flavour. It’s delicious served warm, at room temperature or cold.
Let’s get started! First things first: you’ll have to marinate the chicken overnight. To do so, just mix in a large bowl 1/4 cup balsamic vinegar, 2 tablespoons of extra virgin olive oil, 2 table spoons of chopped fresh thyme and 6 garlic cloves, minced. Whisk to blend. Now add 1.5 pounds boneless, skinless chicken thighs and stir to blend. Cover and refrigerate overnight.
Prepare the vinaigrette: mix in a small bowl 1/4 cup balsamic vinegar, 3 tablespoons of finely chopped shallot, 1 tablespoon of chopped fresh thyme leaves, 2 garlic cloves (pressed) and half a teaspoon kosher salt. Gradually whisk in two tablespoons of extra virgin olive oil. Season the dressing to taste with freshly ground black pepper and set aside.
Now it’s time to preheat the oven to 230ºC/450ºF. Brush a heavy large rimmed baking sheet with olive oil and por the chicken with its marinade on it. Distribute evenly. Sprinkle with kosher salt and freshly ground pepper. Roast the chicken in the oven about 30 minutes. When the chicken is well browned and cooked through, remove from the oven and transfer it to a cutting board. Don’t turn off the oven!!! Just add 12 ounces of green beans to the drippings on the roasting pan and stir well. Sprinkle some salt and roast the green beans in the oven until just tender. The recipe in Kelley’s book says that this step will take just 8 minutes… but we needed aprox. 15 minutes.
To serve, just cut the chicken into 2-inch pieces, transfer the warm chicken and green beans to a large bowl, add 8 cups of arugula and 12 ounces of cherry tomatoes. Whisk the dressing to blend and pour it over the salad. Toss the salad. Sprinkle it with goat cheese… and enjoy!