1 small head Bibb or Boston lettuce, torn into pieces
1 bunch arugula, torn into pieces
1 head Belgian endive, torn into pieces
1/2 pound green beans, cooked tender-crisp
1 cup cherry tomatoes
1 tablespoon minced fresh basil
1 tablespoon minced parsley
Open thighs and pound to flatten to even thickness. Press pepper into both sides of chicken and place in a shallow baking dish. Add 2 tablespoons Worcestershire sauce; turn chicken to coat well. Cover and refrigerate 1 hour or longer.
Prepare grill for cooking. Brush chicken with 1 tablespoon oil and sprinkle lightly with salt. Grill thighs, uncovered, 5 to 6 inches over medium-hot coals 25 to 30 minutes or until chicken is cooked through, turning occasionally.
In salad bowl, combine remaining 1 tablespoon Worcestershire, mustard, vinegar and shallots. Gradually whisk in remaining 5 tablespoons oil.
Slice warm thighs and add any meat juices to dressing. Arrange greens around edges of 4 dinner plates. Toss chicken, beans and tomatoes with dressing and mound equal portions in middle of greens.
To serve, drizzle salads with any remaining dressing and sprinkle with minced herbs.