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Ingredients

Serves 4

• 3 tablespoons olive oil
• 1 pound chicken breast cutlets (about 6)
• Coarse salt and ground pepper
• 1/2 pound green beans, trimmed
• 3 tablespoons red-wine vinegar
• 1 tablespoon apricot jam
• 1 tablespoon Dijon mustard
• 5 ounces baby arugula
• 1 head radicchio, cored and shredded
• 1/3 cup dried cherries
• 1/4 cup sliced almonds

Description

To Get Dinner On The Table In A Hurry, Prep The Chicken, Green Beans, And Dressing Up To A Day In Advance And Refrigerate. Assemble The Salad Just Before Serving It.

Martha Stewart