Salad with Warm Chicken, Bacon, Green Beans and Red Onion

3 May

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.

Warm Chicken Salad

Wash and trim green beans.

Warm Chicken Salad

Brush the chicken with olive oil.

Warm Chicken Salad

Season with salt and pepper and place one or two sage leaves on the first side to be cooked.

Warm Chicken Salad

This salt is a great flavor enhancer.

Warm Chicken Salad

Add cooked green beans and chicken to the sautéed bacon and onion.

Warm Chicken Salad

Wash and spin your favorite lettuce.

Warm Chicken Salad

Meld the warm ingredients with the crispy cold lettuce.

Warm Chicken Salad

And you’ve got a meal!

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


  1. Steam green beans until al dente, 3 to 4 minutes; drain.
  2. Slice chicken breast halves in half horizontally; pound lightly between wax paper or plastic wrap to an even thickness.
  3. Rub chicken with olive oil and season with salt and pepper.
  4. Top one side with 1-2 sage leaves.
  5. 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.
  6. Flip chicken and heat until cooked through, about 3 more minutes.
  7. Transfer to a plate.
  8. Heat tablespoon of oil in skillet over medium heat.
  9. Cook taylor ham or bacon for 1 minute.
  10. Add red onion; cook until soft, about 3 minutes.
  11. Stir in red-wine vinegar and 1/2 tablespoon of olive oil.
  12. Shred or cut chicken.
  13. Add chicken, juices from plate and green beans to pan.  Stir ingredients together.
  14. Toss with lettuce.

Adapted from Martha Stewart Recipe

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