Instructions: Open cutlets and flatten slightly to even thickness; press pepper into both sides of cutlets and place in a shallow baking dish. Add 2 tablespoons Worcestershire sauce; turn chicken to coat well. Cover and refrigerate 1 hour or longer. Remove cutlets from marinade; brush with 1 tablespoon oil and sprinkle lightly with salt. Grill cutlets, uncovered, 5 to 6-inches above medium-hot coals 25 to 35 minutes or until chicken is cooked through, turning occasionally.

In salad bowl, combine mustard, vinegar and shallot. Gradually whisk in remaining oil. Slice warm cutlets and add any meat juices to dressing. Arrange greens around edges of 4 dinner plates. Toss chicken and beans with dressing and mound equal portions in middle of greens. To serve, drizzle salads with any remaining dressing and sprinkle with minced herbs.

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