This is an easy and tasty mid-week meal and I always aim to have leftovers for lunch the next day. I quickly marinate the chicken in the morning before going to work or the night before. The 4-bean mix is a good source of protein, low GI carbohydrate and fibre. I am a massive lemon fan and a wedge of lemon goes nicely with this salad.
Balsamic and mustard chicken salad (serves 4)
400g chicken breast, sliced
1 teaspoon minced garlic
1 tablespoon mustard
2 tablespoons balsamic vinegar
400g 4-bean mix, drained and rinsed
250g cherry tomatoes, halved
1 capsicum, sliced
1 cucumber, sliced
50g reduced fat feta cheese, finely crumbled
100g rocket leaves
Lemon, cut into wedges
- Mix garlic, mustard and vinegar in a bowl or zip lock back. Add chicken strips and coat. Cover and refrigerate for at least 20 minutes. The chicken and marinade can be frozen in a zip lock bag ready to pull out of the freezer on a busy day in the future.
- Cook chicken in non-stick pan until cooked through.
- Combine beans, tomatoes, capsicum, cucumber, feta, rocket and chicken in a large bowl. Gently toss. Spoon onto plates. Serve with lemon wedges.