Chicken Scaloppine with Spring Herb Salad

CHICKEN:
4 skinless, boneless chicken breast halves
1 cup whole buttermilk
1/2 tsp. salt
1/2 cup flour
2 tsp. dried tarragon
1 tbsp. canola oil

SALAD:
2½ cups fresh French green beans
4 cups baby spinach leaves
2 cups trimmed arugula
2 cups trimmed watercress
1/3 cup fresh flat-leaf parsley leaves
1 tbsp. chopped fresh chives
2 tbsp. finely chopped shallots
2 tbsp. fresh lemon juice
2 tbsp. olive oil
1 tbsp. champagne vinegar
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. white pepper

To prepare chicken, place each chicken breast half between 2 sheets of heavy-
duty plastic wrap; pound each piece to 1/2-inch thickness using a meat
mallet or rolling pin. Combine chicken and buttermilk in a large zip-top
plastic bag; seal. Marinate in refrigerator for 2 hours, turning bag
occasionally. Remove chicken from bag; discard marinade.

Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt. Combine
flour, tarragon, and 1/2 teaspoon black pepper in a shallow bowl. Dredge
chicken in flour mixture; shake off excess. Heat oil in a large nonstick
skillet over medium-high heat. Add chicken; cook 3 minutes on each side or
until done.

To prepare salad, place green beans into a large saucepan of boiling water;
cook 3 minutes. Drain and plunge green beans into ice water; drain. Place
green beans, spinach, arugula, watercress, parsley, and chives in a large
bowl. Combine shallots, juice, oil, vinegar, mustard, 1/4 teaspoon salt,
and 1/8 teaspoon pepper in a small bowl, stirring with a whisk. Spoon
3 tablespoons shallot mixture over spinach mixture; toss gently to coat. Place
2 cups salad mixture onto each of 4 plates; top each serving with 1 chicken
breast half. Drizzle chicken evenly with remaining shallot mixture.

4 servings