It’s been really warm around here which makes cooking dinner a bit of a chore. Grilling is one easy option. Another is salad which to me seems more like an accompaniment to dinner to add some texture variation, not the main event. Or a choice if you’re on a diet. Maybe that’s because I have a traditional sense that dinner should be hot, even in mild weather.
But a while back I discovered the concept of mixing the hot ingredients with the cold. Then you’ve got a worthy meal. And here’s one of my current favorites.
Yes, you need to spend a bit of time at the stove, but you can prepare the chicken in advance, even just to get it prepped to be cooked. Overall, this salad-meal comes together pretty quickly, and the flavor is great. The smell of the ham/bacon cooking with the onion will get you through the brief discomfort of being next to a stove on a summer-like night. Serve it with some crusty bread and it will satisfy most appetites.
Prep and Cook Time: 20 mins | Servings: 4-6
- Green Beans, 8 ounces trimmed
- 4 boneless, skinless chicken breast halves
- 2 tablespoon extra-virgin olive oil, plus more for rubbing
- Kosher salt and ground pepper
- Sage leaves, approx. 2 per side of chicken breast depending on size of leaf
- 8 ounces dry-cured ham, taylor ham or bacon (finely chopped)
- 1 red onion, sliced (any type of onion will work)
- 1 1/2 tablespoons red-wine vinegar
- 1 lettuce head
- Steam green beans until al dente, 3 to 4 minutes; drain.
- Slice chicken breast halves in half horizontally; pound lightly between wax paper or plastic wrap to an even thickness.
- Rub chicken with olive oil and season with salt and pepper.
- Top one side with 1-2 sage leaves.
- Cook, sage side down, in a skillet over medium-high heat for 3 minutes. While it cooks, top the other side with 1-2 sage leaves.
- Flip chicken and heat until cooked through, about 3 more minutes.
- Transfer to a plate.
- Heat tablespoon of oil in skillet over medium heat.
- Cook taylor ham or bacon for 1 minute.
- Add red onion; cook until soft, about 3 minutes.
- Stir in red-wine vinegar and 1/2 tablespoon of olive oil.
- Shred or cut chicken.
- Add chicken, juices from plate and green beans to pan. Stir ingredients together.
- Toss with lettuce.
Adapted from Martha Stewart Recipe