Spring chicken salad with smashed green beans
Delight in the fresh flavors of spring with this vibrant chicken salad featuring tender smashed green beans. A colorful and satisfying dish perfect for any culinary occasion.
Ingredients:
- large chicken breasts (about 1 lb., 4 oz. total)
- Kosher salt
- lemon
- Tbsp. Dijon mustard
- Tbsp. extra-virgin olive oil
- Freshly ground black pepper
- oz. green beans
- small bunch chives
- large head of Bibb lettuce
- cup basil leaves
- bunch radishes
- cup whole peperoncini
- avocado
Instructions:
- Place 2 large chicken breasts in a large saucepan and add 4 cups of cold water. Season with 3 tablespoons of Diamond Crystal or 3 and a half teaspoons of Morton kosher salt. Despite the generous amount of salt, most of it will be discarded later, and the well-seasoned poaching water is essential for flavorful chicken breasts.
- Bring the water to a gentle boil over medium heat, then turn the chicken using tongs. Cover the pot with a tight lid, remove from the heat, and let it sit until an instant-read thermometer inserted into the thickest part of the breast shows 150°F, usually taking 5 to 10 minutes, depending on the thickness of the breast. Transfer the chicken to a cutting board and allow it to rest for 10 minutes.
- While the chicken is resting, prepare the dressing. Cut a lemon in half and squeeze it in a medium bowl. Whisk in 2 tablespoons of Dijon mustard. Gradually pour in 6 tablespoons of olive oil while whisking continuously until the dressing becomes thick and emulsified. The key here is to add the oil slowly to achieve a creamy and well-incorporated vinaigrette. Season with salt and pepper.
- Trim the ends of 8 ounces of green beans and place them in a large resealable plastic bag. Seal the bag and gently crush the beans with a rolling pin to split the skins and soften them without completely mashing the flesh.
- Drizzle 2 tablespoons of the prepared dressing into the bag with the green beans. Massage the beans with your hands to further break them down and coat evenly. Season with salt and let them sit at room temperature until ready to use.
- Cut 1 small bunch of chives into 2-inch-long pieces and place them in a medium bowl. Separate the leaves of 1 large head of Bibb lettuce and add them to the bowl with the chives. Include 1 cup of basil and toss everything together. Arrange this mixture on one side of a large platter. Cover the lettuce and herbs with damp paper towels and refrigerate until ready to use.
- Rinse 1 bunch of radishes, trim, and halve them (or cut them into half-inch wedges if they are large). Transfer to a medium bowl. Tear 1 cup of whole peperoncini into the bowl. Mix in 1 tablespoon of the prepared dressing and season with salt. Allow this salad to sit at room temperature until ready to use.
- Slice the chicken breasts into quarter-inch-thick slices. It's acceptable if there is a slight pink hue inside. It is far better than being overcooked and tough.
- Cut 1 avocado in half, remove the pit, and thinly slice it. Fan out the slices.
- Take the platter with the lettuce from the refrigerator. Arrange the green beans, radish salad, avocado, and sliced chicken separately on the platter. Drizzle some more dressing over the top and serve the remaining dressing on the side.
Summary:
- Calories: 2059 kcal
- Fat: 132 g
- Protein: 170 g
- Carbs: 61 g
- Potassium: 5027 mg
- Magnesium: 409 mg