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1
Cook bacon slices according to the directions on the package (I like to cook mine in the oven in batches & then freeze them for later use).
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2
Coarsely chop & set aside.
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3
Combine chicken, 2 teaspoons of olive oil, salt & pepper together in a medium bowl.
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4
Place chicken in a hot, non-stick grill pan over medium-high heat.
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5
Place a heavy, cast-iron pan over the chicken to squash it down.
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6
If you dont have a cast-iron pan, use a round cake pan & weight it down with cans or you could use a heavy saucepan & weight it down with cans.
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7
You want about 5 to 7 pounds on top of chicken.
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8
Cook chicken 5 to 7 minutes per side or until thoroughly cooked.
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9
Remove from pan; cover to keep warm.
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10
Heat remaining oil in same pan over medium-high heat.
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11
Add tomatoes to same pan.
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12
Cook 5 to 7 minutes, stirring occasionally, until tomatoes are a little wilted & hot.
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13
Add a pinch of salt & pepper.
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14
Add beans & bacon, gently stir to combine.
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15
Cook 2 to 3 minutes until warm.
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16
Slice chicken, arrange on plate.
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17
Spoon tomato, bean & bacon salad over chicken.
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18
Drizzle with dressing.
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19
Top with basil leaves & shaved cheese if desired.
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20
To make the dressing: Place all ingredients in a tall, small bowl I use the plastic container that came with my hand blender.
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21
Use a hand blender to blend until smooth.
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22
Or use an upright blender.
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23
Set dressing aside.
