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Smoky chicken and bacon salad with cannellini beans

Name: Smoky chicken and bacon salad with cannellini beans
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
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

Published: 13 Jun 19
Updated: 18 Mar 24

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.

Easy
May 2019

Test kitchen approved

Serves 4
Hands-on time 30 min

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

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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

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Method

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.
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.
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.

Recipe from May 2019 Issue

Nutrition

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

delicious. tips

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.