Ingredients
8 ounces trimmed string beans (sliced lengthwise on a sharp bias)
2 boneless, skinless chicken breast halves (8 ounces each)
1 tablespoon extra-virgin olive oil, plus more for rubbing
Coarse salt and ground pepper
16 sage leaves
4 ounces dry-cured ham (finely chopped)
1/2 sliced red onion
1 tablespoon red-wine vinegar
3 cups lettuce
Preparation
Steam string beans until al dente, 3 to 4 minutes; drain. Slice chicken breast halves in half horizontally; pound lightly, to an even thickness. Rub paillards with olive oil; season with salt and pepper. Top each with 2 sage leaves. Saute in a skillet (or grill) over high heat for 3 minutes. Flip, and top each with 2 more sage leaves. Heat until cooked through, about 3 minutes more. Transfer to a platter. Heat 1 tablespoon oil in skillet over high heat. Cook ham for 1 minute. Add red onion; cook until soft, about 3 minutes. Add red-wine vinegar; stir in beans. Toss with lettuce. Serve over paillards.
