Balsamic Chicken and Bean Salad

Balsamic Chicken and Bean Salad

Serves 4

500g chicken breast, trimmed and sliced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 punnet cherry tomatoes, quartered
125g beans, trimmed and sliced
100g baby spinach leaves

1. Place chicken into a shallow dish. Toss through combined balsamic vinegar, oil and garlic. Allow chicken to marinate for at least 15 to 20 minutes, stirring occasionally.
2. Cook chicken with marinade in a hot pan for 5 to 10 minutes, stirring. Remove chicken from pan. Transfer to a bowl. Allow to cool slightly.
3. Add tomatoes, beans and spinach leaves. Mix well. Serve immediately, drizzled with a little extra oil and vinegar, if desired.

Variation:
Asparagus could be used instead of beans for this dish.

Note:
Marinate meat for as long as possible (in the fridge), as this increases tenderness and flavour.

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