Marinated Chicken & Goat's Cheese Salad w Green Beans & Cashews

★★★★★

Salad

Servings: 4 Source:

Ingredients

5 chicken breast fillets, sliced

2 tbsp light soy sauce

2 tbsp olive oil

2 tablespoons lemon juice

1 tbsp seasoned pepper

1 tbsp olive oil, extra

500g green beans

1 cup (150g) unsalted roasted cashews

100g goats' cheese, crumbled


DRESSING:

1 tbsp Dijon mustard

2 tbsp balsamic vinegar

1/3 cup (80ml) olive oil

2 green shallots, chopped


1 tbsp lemon juice

3 anchovies, finely chopped

400g can artichoke hearts in brine, drained, thickly sliced


2 tbsp Coles Brand Pine

Description

From Women's Weekly Salads cookbook 1998

Directions

Combine chicken, soy sauce, oil, lemon juice and pepper in a bowl, cover, refrigerate 1 hour.

Heat extra oil in a pan, add undrained chicken in batches, cook until tender. Cool

Cut beans into 4cm pieces. Boil, steam or microwave beans until just tender. Drain, rinse under cold water, drain.

Make dressing. Combine all ingredients in a jar, shake well.

Combine chicken, beans, and cashews in a bowl. Add dressing, mix well.

Serve sprinkle with goats' cheese.