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Serves: 4
Day 5


Balsamic chicken & white bean salad


600 g (1.5 pounds) skinless chicken thigh fillets, trimmed 2 cloves garlic, crushed 1 tbsp wholegrain mustard 2 tbsp balsamic vinegar Cooking oil spray 400g (15 oz) can cannellini beans, rinsed and drained 250g (8 oz /1 cup) cherry tomatoes, halves ¬Ĺ cup low-fat feta cheese, crumbled 100g or 3 oz rocket leaves 1 lemon, cut into wedges, to serve


Step 1. 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. Step 2. Preheat a barbeque 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 6-8 minutes each side or until cooked through. Transfer to a plate. Cover and stand for 5 minutes. Step 3. Slice chicken. Combine beans, tomato, feta, rocket and chicken in a large bowl. Toss gently. Spoon onto plate. Season with pepper. Serve with lemon. &nbsp;
Recipe provided by TAPfit Dietitian, Julie Masci. Original recipe by Kim Meredith. Published in Super Food Ideas December 2005 Issue.