|1||pkg. PERDUE® HARVESTLAND® Organic Boneless Skinless Chicken Thighs|
|1||tsp. coarsely ground or cracked black pepper|
|2||tbsp. Worcestershire sauce|
|2||tbsp. red wine vinegar|
|1||tbsp. Dijon mustard|
|1||tbsp. shallots, minced|
|4||tbsp. olive oil|
|1/2||pound green beans, cooked tender-crisp and cut into 1-inch pieces|
|1||cup cherry tomatoes, halved|
|1||small head Bibb or Boston lettuce, torn into pieces|
|1||bunch arugula, torn into pieces|
|1||tbsp. fresh basil, chopped|
|1||tbsp. parsley, chopped|
Place the chicken thighs in a shallow baking dish. Toss with the cracked black pepper and the Worcestershire sauce. Turn to coat the chicken well, cover and refrigerate for 30 minutes or up to 8 hours.
For the dressing, whisk together the red wine vinegar, the Dijon mustard, minced shallots and salt. Continue whisking and drizzle in the olive oil. In a small bowl, combine half of the dressing with the green beans and cherry tomatoes and set aside to marinate. Reserve the remaining dressing for serving.
Heat your lightly greased grill or grill pan to medium high heat. Grill the chicken thighs for 10 to 15 minutes on each side until firm to the touch and cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove the cooked thighs from the grill and let rest 2 to 3 minutes before slicing.
To assemble your Grilled Peppered Chicken Salad, divide the lettuces between 4 plates. Mound with equal portions of the marinated green beans and tomatoes. Slice the grilled peppered chicken and place on top of the salad. Drizzle with remaining salad dressing and garnish with chopped basil and parsley.