France's Country Salad by cucinagirl

Serves 2.

6 to 8 oz fresh haricots verts (or regular green beans), washed and trimmed
8 oz baby bella mushrooms, washed and sliced
1/2 red onion, thinly sliced
6 strips center-cut bacon, cooked (pan-fried, microwaved, or baked)
8 oz boneless chicken breast, seasoned with salt and pepper and grilled
Tarragon-Dijon Vinaigrette (see below)

Bring a medium pot of water to boil.  Wash and trim green beans.  Blanch beans in boiling water for 1-3 minutes until crisp-tender.  Immediately drain and submerge beans in ice water for about 5 minutes in order to halt cooking.  Drain.

Heat a large pan over medium heat.  Cook bacon, turning halfway through.  Set aside.  Pour bacon drippings into a bowl and wipe pan clean. (Alternatively, you my choose to microwave or bake the bacon.)

Heat a grill pan over medium heat.  Brush chicken with oil and season with salt and pepper.  Grill chicken over medium heat until cooked through, about 6-8 minutes per side, depending on thickness.  Once chicken is cooked, remove to plate and cover with foil.  Allow to rest under foil for about 5 minutes; slice. 

While the chicken is cooking, return 1 tablespoon of bacon drippings to sauté pan for onions and mushrooms.  (Or substitute  1 tablespoon olive oil.)  Reheat pan and fat over medium heat.  Add onions and a pinch of salt.  Sauté onions 2-3 minutes.  Add mushrooms and continue to cook, tossing occasionally, until mushrooms are tender and any liquid they release is cooked off (about 10-15 minutes).  Season with salt and pepper.

Toss green beans in  half of dressing and divide between two dinner plates.  Top with mushroom-onion mixture,  bacon (cut into 1/2 pieces), and chicken.  Drizzle remaining dressing over each salad.  Serve immediately.

Tarragon-Dijon Vinaigrette
1 teaspoon chopped fresh tarragon
1 teaspoon Dijon mustard
2 teaspoons white wine vinegar
1 tablespoon extra virgin olive oil
salt and freshly ground pepper, to taste

Whisk together all ingredients to thoroughly combine.