Chicken Provencale With Green Bean and Bacon Salad

Name: Chicken Provencale With Green Bean and Bacon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts (6 oz each); 2 tablespoons olive oil; 3 tablespoons sherry wine vinegar; 1 pinch cayenne pepper; fresh coarse ground black pepper; sea salt; ¼ cup olive oil; ¼ cup sherry wine vinegar; 4 garlic cloves, minced; 1 tablespoon herbes de provence; 2 tablespoons chopped fresh parsley; ½ cup Dijon mustard, good quality; 1 pinch cayenne, dressing; coarsely groung black pepper; sea salt, to taste; 1 lb fresh green beans, snipped; 8 slices bacon, coarsely chopped, fried crisp and drained; 1 medium red onion, thinly sliced; 2 green onions, thinly sliced; 1 pinch cayenne pepper; fresh coarse ground black pepper; sea salt

Servings: persons

4 boneless skinless chicken breasts (6 oz each)
2 tablespoons olive oil
3 tablespoons sherry wine vinegar
1 pinch cayenne pepper
fresh coarse ground black pepper
sea salt
¼ cup olive oil
¼ cup sherry wine vinegar
4 garlic cloves, minced
1 tablespoon herbes de provence
2 tablespoons chopped fresh parsley
½ cup Dijon mustard, good quality
1 pinch cayenne, dressing
coarsely groung black pepper
sea salt, to taste
1 lb fresh green beans, snipped
8 slices bacon, coarsely chopped, fried crisp and drained
1 medium red onion, thinly sliced
2 green onions, thinly sliced
1 pinch cayenne pepper
fresh coarse ground black pepper
sea salt

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

943

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 boneless skinless chicken breasts (6 oz each), 2 tablespoons olive oil, 3 tablespoons sherry wine vinegar, 1 pinch cayenne pepper, and more.

Yes, Chicken Provencale With Green Bean and Bacon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!