Balsamic Chicken and Bean Salad
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.
Asparagus could be used instead of beans for this dish.
Marinate meat for as long as possible (in the fridge), as this increases tenderness and flavour.