France's Country Salad by cucinagirl
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.
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.