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Grilled Chicken With a Warm Tomato, Bean & Bacon Salad

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“To make chicken breasts cook evenly & quickly, the chicken is cooked in a grill pan and weighted. Then served with a warm, summery tomato salad.”

Ingredients Nutrition


  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). Coarsely chop & set aside.
  2. Combine chicken, 2 teaspoons of olive oil, salt & pepper together in a medium bowl. Place chicken in a hot, non-stick grill pan over medium-high heat. Place a heavy, cast-iron pan over the chicken to squash it down. If you don’t 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. You want about 5 to 7 pounds on top of chicken. Cook chicken 5 to 7 minutes per side or until thoroughly cooked. Remove from pan; cover to keep warm.
  3. Heat remaining oil in same pan over medium-high heat. Add tomatoes to same pan. Cook 5 to 7 minutes, stirring occasionally, until tomatoes are a little wilted & hot. Add a pinch of salt & pepper. Add beans & bacon, gently stir to combine. Cook 2 to 3 minutes until warm.
  4. Slice chicken, arrange on plate. Spoon tomato, bean & bacon salad over chicken. Drizzle with dressing. Top with basil leaves & shaved cheese if desired.
  5. To make the dressing: Place all ingredients in a tall, small bowl – I use the plastic container that came with my hand blender. Use a hand blender to blend until smooth. Or use an upright blender. Set dressing aside.

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