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Warm Chicken with Green Beans and Chard

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Warm Chicken Salad with Chard

Nigel Slater offers a simple but elegant salad recipe that’s topped with grilled or roasted chicken breast. Cooking the green beans just briefly allows them to retain a nice crunch, and an easy shallot vinaigrette completes this no-frills, no-sweat dish. Feel free to use spinach in place of chard.

Ingredients

For the dressing:

  • 1 small shallot, peeled and finely chopped
  • Salt
  • 3 tablespoons lemon juice
  • 6 tablespoons olive oil
  • 1 small bunch mint

For the chicken:

  • 2 plump chicken breasts
  • A little oil
  • Salt and black pepper
  • 1 sprig rosemary, finely chopped
  • 7 ounces (200 grams) green beans
  • 12 thin stems chard and their leaves
  • 6 small tomatoes, cut in halves or quarters depending on their size
  • A few nasturtiums (optional)

Directions

For the dressing:

Put the shallot into a screw-top jar with a good pinch of salt, the lemon juice, olive oil, and the leaves from the mint, lightly chopped (discard the stems). Screw on the lid and shake the jar to mix the dressing.

For the chicken:

Brush the chicken with oil, season with salt and black pepper, and scatter with the finely chopped rosemary needles. Grill or roast until cooked right through and the skin is golden. Set aside for 10 minutes, perhaps with a bowl over the top to keep it warm, saving any cooking juices that come from it.

Trim the beans, cut the chard stalks into similar lengths, and remove and reserve their leaves. Boil the beans and the chard stalks in boiling water until tender — a matter of 2-3 minutes in each case (I prefer to do this in 2 pans, as the red from the chard water darkens the beans, but it is up to you). Dip the leaves into the water for 30 seconds. Remove and drain.

Pour the dressing into a bowl, and then add the drained green beans, chard leaves and stalks, the tomatoes, and the nasturtium flowers if you are using them. Divide the salad between 2 plates or lovely white bowls. Cut the chicken breasts into thick slices — about 4 each — and place on top of the salad.