Best 5 Chicken Green Bean Corn And Farro Salad With Goat Cheese Recipes

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Chicken, green beans, corn, and farro come together to create a delightful salad that is both hearty and refreshing. Goat cheese adds a tangy, creamy flavor that complements the other ingredients perfectly. This flavorful combination comes together with a simple vinaigrette dressing that adds brightness and acidity to create a balanced and satisfying dish.

Here are our top 5 tried and tested recipes!

CHICKEN, GREEN BEAN, CORN, AND FARRO SALAD WITH GOAT CHEESE



Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese image

Provided by Jeanne Thiel Kelley

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup semi-pearled farro* or spelt berries
3 tablespoons extra-virgin olive oil, divided
8 ounces skinless boneless chicken breast halves
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)

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 CHEDDAR CHICKEN



Green Bean Cheddar Chicken image

This is an easy to prepare, make-ahead-if-you-wish dish. All you need for accompaniment is mashed or baked potatoes, or rice. Great for company!

Provided by Marilyn G.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Broiled

Time 55m

Yield 4

Number Of Ingredients 8

½ pound bacon
4 skinless, boneless chicken breast halves
1 tablespoon butter
20 ounces fresh green beans, washed and trimmed
1 (10.75 ounce) can condensed cream of Cheddar cheese soup
1 pinch ground cayenne pepper
½ cup seasoned dry bread crumbs
2 cups shredded Cheddar cheese

Steps:

  • Place the bacon in a skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Melt the butter in a skillet, and saute the chicken breasts 10 to 12 minutes on each side, until the exterior is golden, the meat is no longer pink, and the juices run clear.
  • Place the green beans in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender.
  • Preheat the oven broiler. Lightly grease a 9x13 inch baking dish.
  • Arrange the beans in the bottom of the prepared baking dish. Top with the chicken, and cover evenly with the soup. Sprinkle with bread crumbs and bacon, and top with Cheddar cheese.
  • Broil 10 minutes, or until browned and bubbly.

Nutrition Facts : Calories 677.3 calories, Carbohydrate 27.6 g, Cholesterol 172.2 mg, Fat 39.4 g, Fiber 6.2 g, Protein 53.4 g, SaturatedFat 21.3 g, Sodium 1695.1 mg, Sugar 3.9 g

CHICKEN, GREEN BEAN AND GOAT CHEESE SALAD



Chicken, Green Bean and Goat Cheese Salad image

Yield Serves 20

Number Of Ingredients 15

18 large chicken breast halves (about 9 pounds)
1/4 cup plus 2 tablespoons soy sauce
1/4 cup plus 2 tablespoons olive oil
Freshly ground pepper
3 pounds green beans, trimmed and halved crosswise
3 tablespoons Dijon mustard
3 tablespoons balsamic vinegar or 2 1/2 tablespoons red wine vinegar
1 cup olive oil
3 tablespoons minced shallots
2 tablespoons minced fresh thyme
3 cups coarsely chopped walnuts (about 12 ounces)
Salt
Ornamental kale or red leaf lettuce
6 ounces goat cheese, crumbled
Additional minced fresh thyme

Steps:

  • Preheat oven to 450°F. Arrange chicken breasts in single layer in jelly roll pans or baking pans. Brush both sides with soy sauce and olive oil. Sprinkle both sides with pepper. Arrange skin side up. Roast until just cooked through, about 20 minutes. Cool slightly. Skin and bone chicken; reserve drippings in pans. Cut chicken into 1/2-inch-wide strips. Return to pans and turn to coat with drippings. Cool. Transfer chicken meat and drippings to large bowl. Set aside.
  • Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh with cold water. Drain well. (Can be prepared 1 day ahead. Cover chicken and beans separately and refrigerate.)
  • Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add shallots and 2 tablespoons thyme. (Can be prepared 1 day ahead. Store dressing at room temperature.)
  • Add beans, dressing and walnuts to chicken and toss to coat. Season with salt and pepper. Line platter with kale. Top with salad. Sprinkle with cheese and additional thyme and serve.

SALAD OF FRENCH-STYLE GREEN BEANS AND GOAT'S CHEESE



Salad of French-Style Green Beans and Goat's Cheese image

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

250 g French style green beans, uncut
100 g black olives
2 tablespoons olive oil
1/2 lemon
salt
fresh cracked black pepper
50 g fresh goat's cheese

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.

WARM GREEN BEAN AND POTATO SALAD WITH GOAT CHEESE



Warm Green Bean and Potato Salad with Goat Cheese image

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

2 pounds red potatoes, cut into bite-size pieces
1 serving olive oil cooking spray
½ pound frozen French-style green beans, thawed
1 cup chopped red onion
4 cloves minced garlic
½ cup reduced-fat balsamic vinaigrette dressing
1 cup jarred roasted red peppers, drained and chopped
¼ cup chopped fresh basil
1 (8 ounce) package goat cheese, crumbled

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

Chicken Green Bean, Farro, and Goat Cheese Salad

This hearty and satisfying green been chicken with farro and goat cheese is a delectable medley of flavors and textures that will keep you full and energized throughout the day. It's an easy one-dish meal that can be served warm or cold and stored for later. You can prepare most of the ingredients ahead of time to save time.

Cooking Instructions

  1. Toss the farro in a pot with water, salt, and bay leaf and bring to a boil. Reduce heat and simmer until the farro is just al-dente, about 20-25 minutes. Drain and let cool.
  2. In a large skillet, heat the oil and cook the chicken until golden brown and completely done. Season with your favorite spices and herbs.
  3. In the same skillet, add the green onions, celery, and red peppers, and sauté until softened.
  4. Add the green beens and cook until just softened.
  5. Combine the farro, chicken, green beens, and mixed veggies in a large bowl.
  6. Toss the mixed ingredients with the mayonnaise mixture until well coated.
  7. Serve on a bed of lettuce or spinach, and top with crumbled goat cheese.

Conclusion

This recipe is a highly versatile and flavorful dish that can be enjoyed in various ways. Feel free to experiment with different herbs, spices, and greens to suit your taste. Here are some tips and tricks to make this recipe even better:
  • Use roaster chicken or leftover chicken to save time and effort.
  • If you don't have mayonnaise, use Greek yogurt or a mixture of Dijon mustard and vinegar.
  • Add a handful of walnuts, almond, or pecans for extra crunch and healthy fats.
  • Feel free to replace farro with any other whole or refined or refined. Quinoa, brown rice, or barley could work
  • Make sure to cook the carrots, celery, and red peppers until softened, so they are easier to chew.
  • Store the leftover in an airtight container in the refrigerator for up to 4-5 days.
Enjoy this delectable dish for lunch or dinner, and don't forget to share it with friends and family!

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