Chicken, Bacon and Bean Salad
- 4 chicken breasts, skin-on
- 1 tbsp olive oil
- 125g bacon, chopped
- 4 chopped garlic cloves
- 400g tin of white beans, drained
- 200g sliced radish
- 1 cucumber, sliced
- 60g salad leaves
- Handful of basil leaves
- 3 tbsp white wine vinegar
- 1.5 tbsp honey
- Preheat the oven to 200C. Pop the breasts in a roasting tin and drizzle with oil and seasoning, then roast for 10 mins. Add the garlic and bacon, toss well, and roast for 15 mins more. Set aside to slightly cool.
- Thinly slice the warm chicken breasts and place on a serving plate with the bacon. Scatter with the beans, cucumber, leaves, basil and radishes. Mix the vinegar and honey in a small bowl, then whisk in the cooking juices from the tin. Pour over the salad, toss well, and serve.
30 mins
4 serving