Warm Chicken with Green Beans and Chard

This warm chicken with green beans and chard is essentially a salad of grilled chicken with summer vegetables including beans, tomatoes, and Swiss chard with a lovely lemon vinaigrette. Healthy as can be. Yet still superbly satisfying.

A white bowl filled with warm chicken with green beans and chard, topped with edible flowers.

This warm chicken with green beans and chard is a simple weeknight summer recipe. No fussiness. No pretense. Just honest ingredients prepared in a manner that doesn’t obfuscate the loveliness inherent in summer.–Nigel Slater

Warm Chicken with Green Beans and Chard

  • Quick Glance
  • (1)
  • 25 M
  • 35 M
  • Serves 2
5/5 - 1 reviews
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Ingredients

  • For the lemon vinaigrette
  • For the chicken salad

Directions

Make the lemon vinaigrette

In a screw-top jar, combine the shallot, a good pinch of salt, the lemon juice, olive oil, and mint. Screw on the lid and shake the jar to mix.

Make the chicken salad

Preheat a grill, grill pan, or skillet over medium-high heat. Bring a pot of water to a boil.

Brush the chicken with the oil, season with the salt and black pepper, and scatter with the rosemary. Grill or sear the chicken, turning as needed, until cooked through, about 15 minutes, depending on the thickness.

Transfer the chicken to a plate, cover loosely with foil or an overturned bowl or plate, and let it rest.

Slice the chard stalks into about 1-inch lengths and remove and reserve the leaves. Boil the chard stalks and beans in boiling water until tender, 2 or 3 minutes. Dip the chard leaves into the boiling water until tender, about 30 seconds. Drain everything and rinse briefly under cool running water. Pat the vegetables dry.

Pour the dressing into a bowl and top with the drained green beans, chard leaves and stalks, tomatoes, and nasturtiums, if desired. Divide the salad between 2 plates or serving bowls. Cut the chicken into thick slices—about 4 per chicken breast—and place on the salad. Immediately devour. Originally published July 25, 2011.

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Recipe Testers' Reviews

I LOVED this recipe. It being a work night and always trying to prepare dinner minimally fast, I decided to just go ahead and boil both beans and chard together and truthfully I did not notice a difference in color change or taste. What I loved about this recipe is the fact that it actually does not need a side dish to go with it, even though I had cooked some dirty rice which went very well.

The dressing was amazing, and next time I will double it as we all loved it so. The kids also really enjoyed it, which surprised me.

I want to try to repeat this recipe but instead of chicken breast do it with salmon. Something tells me the fattiness of the salmon will add another level to this recipe.

Nigel Slater writes beautifully and his words entice me to try a recipe that, from a less talented writer, might otherwise seem boring. This recipe is great for a quick, healthy lunch or light dinner. Very fresh flavors.

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Comments

    1. Terrific to hear! It’s so versatile. And so lovely, especially with a touch of sweetness. You’ve probably already tried just sautéing it in a little olive oil with some garlic if you please, and then tossing in some raisins or currants that you’ve plumped in a little warm Madeira? Ooooh so good.

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