Chicken Scaloppine With Spring Herb Salad

• Chicken:
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 cup whole buttermilk
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 2 teaspoons dried tarragon
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• Salad:
• 2 1/2 cups haricots verts (about 8 ounces)
• 4 cups baby spinach leaves (about 2 ounces)
• 2 cups trimmed arugula (about 1 ounce)
• 2 cups trimmed watercress (about 1 ounce)
• 1/3 cup fresh flat-leaf parsley leaves
• 1 tablespoon chopped fresh chives
• 2 tablespoons finely chopped shallots
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon champagne vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

1. 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.
2. 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.
3. To prepare salad, place haricots verts into a large saucepan of boiling water; cook 3 minutes. Drain and plunge haricots verts into ice water; drain. Place haricots verts, 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.

chicken, skinless, buttermilk, salt, allpurpose flour, tarragon, freshly ground black pepper, canola oil, salad, haricots verts, baby spinach, arugula, trimmed watercress, parsley, fresh chives, shallots, lemon juice, olive oil, champagne vinegar, mustard, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/chicken-scaloppine-with-spring-herb-salad (may not work)