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1
In a bowl, combine chicken breasts, olive oil, sherry vinegar and season with cayenne pepper, black pepper and sea salt.
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2
Mix well to evenly coat and season chicken, cover and refrigerate for 20 minutes while you prepare remaining items.
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3
In a bowl, whisk together olive oil, sherry vinegar, garlic, herbs de Provence, parsley, Dijonnaise, cayenne pepper, black pepper and sea salt.
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4
Divide mixture in two equal parts.
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5
One part will be for basting the chicken breasts as they grill and the other will be dressing for the green bean salad.
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6
To prepare salad, blanch green beans, in boiling salted water for 1-2 minutes until they are bright green and just tender.
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7
Drain and rinse under ice-cold water to chill; drain again.
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8
In a bowl, combine blanched green beans, bacon, red and green onions and chopped parsley.
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9
Add one batch of Dijonnaise dressing, season to taste with a pinch of cayenne, black pepper and sea salt.
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10
Mix well, cover and refrigerate until needed.
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11
Preheat grill to medium-high (350-450F) Grill chicken breasts for 6-8 minutes per side, basting liberally with remaining Dijonnaise dressing during the last half of grilling, until chicken is fully cooked but still moist and juicy.
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12
Place green bean salad on an oval platter.
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13
Top with grilled chicken breasts.
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14
Drizzle with any remaining Dijonnaise dressing and serve immediately.
