Chicken Green Bean Salad With Feta - cooking recipe

Ingredients

18 large chicken breasts (9 lb.)
1/4 c. + 2 Tbsp. soy sauce
1/4 c. + 2 Tbsp. olive oil
3 lb. green beans, cut in half
3 c. chopped walnuts (12 oz.)
6 oz. Feta cheese, crumbled
3 Tbsp. Dijon mustard
3 Tbsp. balsamic vinegar or 2 1/2 Tbsp. red wine vinegar
1 c. olive oil
3 Tbsp. minced shallots
2 Tbsp. minced thyme

Preparation

Preheat oven to 450\u00b0.
Arrange chicken breasts in single layer on jelly roll (baking) pans.
Brush both sides with olive oil and soy sauce.
Sprinkle both sides with pepper.
Roast about 20 minutes.
Cool, skin, bone and cut chicken into 1/2-inch strips. Place in pan drippings.
Set aside.
Cook beans until crisp-tender (5 minutes).
Drain well.
Set aside.
Combine mustard and vinegar; whisk in oil.
Add shallots and 2 tablespoons thyme.
Add beans, dressing and walnuts to chicken.
Toss to coat.
Add crumbled Feta and serve! Serves 20!