Coat both sides of chicken breasts with bouquet
garni. Cook chicken in oil in medium skillet over medium heat until
browned, 3 to 4 minutes on each side. Reduce heat to medium-low and
cook, covered, until chicken is no longer pink in the center, 10 to
15 minutes. Cool slightly; cut or shred chicken into 3/4-inch pieces.
Toss chicken, greens, beans, bacon, and walnuts in salad bowl; drizzle
with Maple-Balsamic Dressing and toss.
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