Smoky chicken and bacon salad with cannellini beans

Smoky chicken and bacon salad with cannellini beans
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Enjoy this warm, main-meal salad of chicken, smoky bacon and cannellini beans as a quick and healthy midweek meal. Or check out the rest of our chicken salad recipes for more good-for-you dinner inspiration.

 

Nutrition: per serving

Calories
360kcals
Fat
12.7g (3.5g saturated)
Protein
41.9g
Carbohydrates
16.6g (5.6g sugars)
Fibre
5.9g
Salt
1.1g
Calories
360kcals
Fat
12.7g (3.5g saturated)
Protein
41.9g
Carbohydrates
16.6g (5.6g sugars)
Fibre
5.9g
Salt
1.1g

Ingredients

  • 4 small-medium free-range chicken breasts, preferably skin-on
  • 1 tbsp light olive oil
  • 125g smoked bacon rashers, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 400g tin cannellini or other white beans, drained and rinsed
  • 200g radishes, sliced or roughly chopped
  • 1 small cucumber, halved lengthways and seeds scooped out, sliced
  • 60g mixed salad leaves
  • Large handful fresh basil leaves
  • 3 tbsp sherry vinegar
  • 1½ tbsp maple syrup or runny honey

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the chicken breasts in a roasting tin, drizzle with oil, season with salt and pepper and roast for 10 minutes. Add the bacon and garlic, toss well, then roast for 10-15 minutes more. Remove the tin from the oven and set aside to cool slightly.
  2. Thickly slice the warm garlicky chicken and put on a serving platter with the bacon. Scatter over the cannellini beans, radishes, cucumber, salad leaves and basil.
  3. Mix the sherry vinegar and maple syrup or honey in a small bowl, then mix in any cooking juices from the roasting tin. Pour over the salad, toss to coat, then serve.

delicious. tips

  1. This would make a great lunchbox filler or picnic main course. Put the cooled chicken, bacon and garlic in a container and chill. Chill the rest of the salad in another container, then toss everything with the dressing just before eating.

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