Warm chicken and French bean salad with sun-blushed tomatoes and feta cheese

Gino D`Acampo combines mouth-watering chicken with a fabulous French bean and feta salad in this light but luscious main course
By Gino D'Acampo
Warm chicken and French bean salad with sun-blushed tomatoes and feta cheese
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

For the chicken

  • 4 chicken breasts
  • 1 pinches black pepper
  • 1 small bunch of fresh rosemary, chopped
  • 3 tbsp olive oil

For the salad

  • 400 g French beans
  • 100 g Greek feta cheese
  • 70 g sun-blushed tomatoes, in olive oil
  • 2 tbsp extra virgin Italian olive oil
  • 1 tbsp balsamic vinegar

Method

1. Butterfly the chicken breasts and season them to taste with salt and freshly ground black pepper. Scatter them with rosemary and drizzle with a little olive oil. Griddle for about two minutes on each side, until cooked. 2. Cook the French beans in salted boiling water for approximately five minutes and drain. 3. In the meantime, crumble the feta cheese in a large bowl and mix with the sun blushed tomatoes. 4. Add the beans, the extra virgin olive oil and balsamic vinegar. Season with salt and pepper and mix well. Serve immediately with the warmed chicken breasts

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