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

 

1. 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.
2. Cook chicken in non-stick pan until cooked through.
3. Combine beans, tomatoes, capsicum, cucumber, feta, rocket and chicken in a large bowl.  Gently toss.  Spoon onto plates.  Serve with lemon wedges.