This recipe is adapted from Tender, a beautiful book by Nigel Slater. We feel like it is one of those dishes that celebrates early summer perfectly!
2 chicken breasts
Splash olive oil
Salt & pepper, to taste
1/2 Tbsp rosemary, finely chopped
1/2 pound green beans, trimmed
1 bunch chard, stems & leaves
1/2 pint cherry tomatoes, halved
1 sweet onion
3 Tbsp lemon juice
6 Tbsp olive oil
1 Tbsp mint, finely chopped
To prepare the dressing, chop the onion finely and then add it to a sealable container like a glass mason jar. Add in the lemon juice, olive oil, mint, and a bit of salt to taste. Shake to mix thoroughly.
Prior to roasting or grilling the chicken, brush it with olive oil, season with salt, pepper, and chopped rosemary. Cook chicken until it is golden and cooked through, timing will depend on the thickness of the breasts. Set aside for 10 minutes, reserving any of the cooking juices.
Remove the greens from the chard stems and cut the stems to match the size of the green beans. Boil the beans and chard stems for about 3 minutes, remove and then quickly dip the chard greens in the boiling water to blanch for about a minute. Remove leaves and let them drain thoroughly.
Shake the dressing again before adding it to a large salad bowl or serving dish. Add the drained beans, chard (both stems and greens), and the raw tomato halves. Slice the chicken breasts into large strips and place them on top of the salad with their reserved juices.