You can prep this salad the day before for a quick, healthy meal!

Ingredients

* 3 Tbs. olive oil
* 1 lb. chicken breast cutlets (about 6)
* salt and pepper
* 1/2 lb. green beans, trimmed
* 3 Tbs. red-wine vinegar
* 1 Tbs. apricot jam
* 1 Tbs. Dijon mustard
* 5 oz. baby arugula
* 1 head radicchio, cored and shredded
* 1/3 C. dried cherries
* 1/4 C. sliced almonds

Directions

In large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until opaque throughout, 1 to 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise. In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.

To make dressing: In a small bowl, whisk together vinegar, jam, mustard and remaining 2 tablespoons oil; season with salt and pepper. In a large bowl, toss arugula and radicchio with all but 1 tablespoon dressing. Divide salad among 4 plates; arrange chicken, green beans, cherries and almonds on top. Drizzle with remaining dressing; serve immediately.

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