Seared-Chicken Salad with Green Beans, Almonds, and Dried Cranberries

3 tbsp olive oil

1 lb. chicken breast cutlets

coarse salt and ground pepper

3 tbsp red wine vinegar

1 tbsp apricot jam

1 tbsp Dijon mustard

5 oz. baby arugula

1 head radicchio, cored and shredded

1/3 cup dried cranberries

1/4 cup sliced almonds

In a large skillet, heat 1 tbsp oil over high heat. Season chicken with salt and pepper. Cook chicken until opaque throughout, 1 to 2 minutes per side. (You may have to cook in batches.) Transfer to a plate. When cool enough to handle, slice chicken crosswise.

To make dressing, whisk together vinegar, jam, mustard, and 2 tbsp oil. Season with salt and pepper.

In a large bowl, toss arugula and radicchio with all but 1 tbsp dressing. Divide salad between 4 plates. Arrange chicken, cranberries, and almonds on top. Drizzle with remaining dressing.