CHICKEN, GREEN BEAN, CORN, AND FARRO SALAD WITH GOAT CHEESE
Provided by Jeanne Thiel Kelley
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
- Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
- Mix farro, chicken, and green beans in large bowl; add corn and green onions.
- Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
- Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.
- Available at specialty foods stores, natural foods stores, and Italian markets.
GREEN BEAN AND EGG SALAD WITH GOAT CHEESE DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 51m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Thinly slice half the onion; soak in cold water. Mince 1 tablespoon of the remaining onion half; process with the goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. Add 1 tablespoon water if needed.
- Put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 18 minutes. Drain and pat dry. Meanwhile, put the eggs in another pot of salted water; boil for 8 to 10 minutes, then remove to a bowl of cold water. Add the green beans to the same pot of boiling water; cook until crisp-tender, about 3 minutes. Drain, run under cold water and pat dry. Peel and slice the eggs.
- Drain the red onion slices. Toss in a bowl with the salad greens, green beans and half of the dressing. Top with the potatoes, tomato and hard-boiled egg slices. Drizzle with the remaining dressing.
- Per serving: Calories 300; Fat 13.5 g (Sat. 5 g; Mono. 5.5 g; Poly. 1.4 g); Cholesterol 222 mg; Sodium 260 mg; Carbohydrate 31 g; Fiber 6 g; Protein 16 g Photography by Antonis Achilleos.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 300 calorie, Fat 13.5 grams, SaturatedFat 5 grams, Cholesterol 222 milligrams, Sodium 260 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 16 grams
WARM GREEN BEAN AND POTATO SALAD WITH GOAT CHEESE
Delicious salad of green beans, potatoes, red peppers, and goat cheese goes perfectly with chicken or pork. Experiment with other potato types such as purple and other soft cheeses, such as garlic and herb.
Provided by Linda T
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
- Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.
- Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 28.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 4 g, Protein 9.2 g, SaturatedFat 6.1 g, Sodium 404.1 mg, Sugar 8.2 g
SALAD OF FRENCH-STYLE GREEN BEANS AND GOAT'S CHEESE
French-style green beans (which is NOT the same as French green beans!) are great for salads: they are slightly sweeter than "normal" green beans, and because they are so flat they are easy to blanch quickly without losing any of the goodness. This recipe is great for picknicks -- bring the cheese separately and add to the salad just before serving. If you want to add some colour, add a finely cut tomato.
Provided by Is This Really Nece
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Juice the lemon. Cut the beans diagonally into broad diamond shapes (any shape will do, but this just looks pretty). Blanch them in boiling water in circa 2 mins and immediately rinse in cold water. Cut the olives into chunks. Mix beans, olives, oil, and lemon juice, and add salt and pepper to taste.
- Crumble the cheese over the salad.
CHICKEN, GOAT CHEESE AND GREEN BEAN ROLL UPS
This is a staple in easy dinners. You can add or change anything you want to chicken roll ups. This is my favorite. I make this for two but you can double or triple this recipe. I found a previous posted recipe that calls for goat cheese, white balsalmic vin and brushetta on pasta. I just added these ingredients to my old favorite chicken roll-ups
Provided by colleen_limbert
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- pound chicken until it is flat and wide.
- layer goat cheese, swiss, green beans( lay across the chicken the opposite way you will roll the chicken)sprinkle garlic and italian seasoning.
- Roll chicken and place seem side down in baking dish with just a tsp of olive oil
- spoon brushetta on top of chicken and sprinkle with italian seasoning.
- bake at 425 for about 30 mins until cooked.
- don't forget to spoon sauce from the bottom of the baking dish on top of the chicken. That's where the goat cheese ends up!
Nutrition Facts : Calories 475.6, Fat 28.5, SaturatedFat 17.4, Cholesterol 139, Sodium 424.9, Carbohydrate 6, Fiber 1.3, Sugar 2.4, Protein 47.8
CHICKEN SALAD WITH NECTARINES AND GOAT CHEESE
Crunchy and creamy, sweet and tangy, this main dish salad is a new take on the goat cheese, spinach and fruit salads of the 1980s. Lemon-kissed nectarines and shallots are tossed with chicken, pita chips and greens. A mature green like spinach adds heft, but any salad green works. Goat cheese cream hidden beneath the salad is a delightful surprise; you get a bit of the tangy cream every few bites. Make it vegetarian by nixing the chicken and adding white beans to the nectarines in Step 1. Embellish freely with thinly sliced beets, sunflower seeds, sliced jalapeños or soft herbs, or swap in another stone fruit like apricots or cherries.
Provided by Ali Slagle
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the nectarines, shallot and lemon juice. Season to taste with salt and pepper. In a medium bowl, mash together the buttermilk, goat cheese and lemon zest. Season to taste with salt and pepper and thin with more buttermilk until it's the consistency of a dip. (Both mixtures can be made up to an hour ahead and refrigerated. Bring to room temperature before eating.)
- When you're ready to eat, add the chicken, pita chips, and olive oil to the nectarines and stir to combine. Add the greens, season them with salt and pepper, and stir once more. Taste and adjust salt, pepper, lemon juice, and oil until flavors are bright and punchy.
- Spread the goat cheese cream on plates, then top with the salad (or dot the salad with the goat cheese cream). Serve immediately.
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