small head Bibb or Boston lettuce, torn into pieces
bunch arugula, torn into pieces
head Belgian endive, torn into pieces
pound green beans, cooked tender-crisp
cup cherry tomatoes
tablespoon minced fresh basil
tablespoon minced parsley
Open thighs and pound to flatten to even thickness. Press pepper into both sides of chicken and place in a shallow baking dish. Add 2 tablespoons Worcestershire sauce; turn chicken to coat well. Cover and refrigerate 1 hour or longer.
Prepare grill for cooking. Brush chicken with 1 tablespoon oil and sprinkle lightly with salt.
Grill thighs, uncovered, 5 to 6 inches over medium-hot coals 25 to 30 minutes or until chicken is cooked through, turning occasionally.
In salad bowl, combine remaining 1 tablespoon Worcestershire, mustard, vinegar and shallots. Gradually whisk in remaining 5 tablespoons oil.
Slice warm thighs and add any meat juices to dressing.
Arrange greens around edges of 4 dinner plates.
Toss chicken, beans and tomatoes with dressing and mound equal portions in middle of greens. To serve, drizzle salads with any remaining dressing and sprinkle with minced herbs.
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat34g (0%)
Saturated Fat 5.7g (0%)
Trans Fat 0g
Total Carbohydrate11g (0%)
Dietary Fiber 2g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.