Chicken Provençale with Green Bean and Bacon Salad is basted with a luxurious Maille® Dijonnaise dressing with hints of Maille® Sherry Vinegar and herbs, while the same dressing is used to adorn the crisp green bean and bacon side salad.
In a bowl, combine olive oil and Maille Sherry Vinegar; season with cayenne pepper, black pepper and sea salt. Evenly coat chicken with this mixture; cover and refrigerate for 20 minutes while you prepare the remaining items.
Meanwhile, prepare dressing: In a bowl, whisk together olive oil, Maille Sherry Vinegar, garlic, Herbs de Provence, parsley, Maille Dijonnaise, cayenne pepper, black pepper and sea salt. Divide mixture into two equal parts: One for basting as you grill the chicken breasts, and the other for the green bean salad.
To prepare the salad, blanch the green beans in boiling salted water for 1-2 minutes until they are bright green and tender. Drain and rinse under ice-cold water to chill; drain again.
In a bowl, combine blanched green beans, bacon, red and green onion and chopped parsley. Add the first batch of reserved Dijonnaise dressing, season to taste with a pinch of cayenne, black pepper and sea salt. Mix well, cover and refrigerate until needed.
Preheat grill to medium-high setting (350-450°F).
Grill chicken breasts for 6-8 minutes per side, basting liberally with leftover Dijonnaise dressing during the last half of grilling, until chicken is fully cooked but still moist and juicy (to an internal temperature of 170°F).
Place green bean salad on an oval platter. Top with grilled chicken breasts. Drizzle with any remaining Dijonnaise dressing. Serve immediately.
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