Smoky Chicken, Bacon and Bean Salad
- 4 chicken breasts, skin-on
- 1 tbsp olive oil
- 125g smoked bacon, chopped
- 4 chopped garlic cloves
- 400g tin of cannellini beans, drained
- 200g chopped radishes
- 1 cucumber, sliced
- 60g salad leaves
- Handful of basil leaves
- 3 tbsp red wine vinegar
- 1 tbsp maple syrup
- Preheat the oven to 200C. Pop the chicken breasts in a roasting tin with a drizzle of oil and plenty of seasoning, and roast for 10 mins. Add the garlic and bacon, toss well, and roast for 15 mins more. Set aside to slightly cool.
- Thickly slice the chicken and put on a serving platter with the bacon. Scatter with the beans, radishes, cucumber, basil and salad leaves. Mix the syrup and vinegar together, along with the roasting juices. Pour over the salad, toss to coat, and serve.
30 mins
4 serving