Grilled Chicken With a Warm Tomato, Bean & Bacon Salad

Ingredients

• 4 slices bacon
• 2 boneless skinless chicken breasts
• 2 teaspoons olive oil
• plus and extra 2 teaspoons
• 8 ounces grape tomatoes
• 14 ounces great northern beans
• rinsed and drained
• 14 cup extra basil leaves (to garnish)
• 14 cup shaved pecorino cheese or 14 cup parmesan cheese (to garnish)
• 3 tablespoons olive oil
• 1 12 tablespoons white balsamic vinegar
• 2 tablespoons toasted pine nuts
• 13 cup finely grated pecorino cheese or 13 cup parmesan cheese
• 1 garlic clove
• coarsely chopped
• 14 teaspoon salt
• 14 teaspoon fresh ground pepper

Instructions

1. Cook bacon slices according to the directions on the package (I like to cook mine in the oven in batches & then freeze them for later use).
2. Coarsely chop & set aside.
3. Combine chicken, 2 teaspoons of olive oil, salt & pepper together in a medium bowl.
4. Place chicken in a hot, non-stick grill pan over medium-high heat.
5. Place a heavy, cast-iron pan over the chicken to squash it down.
6. If you dont have a cast-iron pan, use a round cake pan & weight it down with cans or you could use a heavy saucepan & weight it down with cans.
7. You want about 5 to 7 pounds on top of chicken.
8. Cook chicken 5 to 7 minutes per side or until thoroughly cooked.
9. Remove from pan; cover to keep warm.
10. Heat remaining oil in same pan over medium-high heat.
11. Add tomatoes to same pan.
12. Cook 5 to 7 minutes, stirring occasionally, until tomatoes are a little wilted & hot.
13. Add a pinch of salt & pepper.
14. Add beans & bacon, gently stir to combine.
15. Cook 2 to 3 minutes until warm.
16. Slice chicken, arrange on plate.
17. Spoon tomato, bean & bacon salad over chicken.
18. Drizzle with dressing.
19. Top with basil leaves & shaved cheese if desired.
20. To make the dressing: Place all ingredients in a tall, small bowl I use the plastic container that came with my hand blender.
21. Use a hand blender to blend until smooth.
22. Or use an upright blender.
23. Set dressing aside.