Balsamic Chicken and White Bean Salad
I ear marked this recipe as simple enough to try for the first time on a weeknight, but when it came down to it I was still surprised by just how little wok was involved.
I modified the original recipe down to a recipe for two, so the quantities are a bit of a mess, but you’ll be fine. It’s a salad, you won’t wreck it if you chuck in too much tomato. : )
Ingredients (serves 2)
- 400g chicken breast
- 2 garlic cloves, crushed
- 1 tablespoon wholegrain mustard
- 2 tablespoons balsamic vinegar
- olive oil cooking spray
- About 2/3 of a 400g can cannellini beans, drained
- 200g cherry tomatoes, halved
- 1/3 cup low-fat feta cheese, crumbled
- 100g rocket leaves
- 1 lemon, cut into wedges, to serve
Method
- Season chicken with salt and pepper. Whisk garlic, mustard and vinegar in a ceramic dish. Add chicken and turn to coat. Cover and refrigerate for at least 20 minutes.
- Preheat a barbecue plate on high heat. Remove chicken from marinade. Lightly spray chicken with oil. Cook for 1 minute each side or until golden. Reduce heat to medium-low. Cook chicken for 6 to 8 minutes each side or until cooked through. Transfer to a plate. Cover and stand for 5 minutes.
- Slice chicken. Combine beans, tomato, feta, rocket and chicken in a large bowl. Toss gently. Spoon onto plates. Season with pepper. Serve with lemon.
via laugh-addict
so i saw this toothbrush at wal mart last night
is it just me or is cinderella gaining a little weight
