Balsamic chicken and white bean salad

If you, like me, are starting a diet today, try this super healthy, low kilojoule salad. Don’t worry – it tastes good too!

Ingredients (serves 4):

• 600g skinless chicken thigh fillets, trimmed
• 2 garlic cloves, crushed
• 1 tablespoon wholegrain mustard
• 2 tablespoons balsamic vinegar
• Olive oil cooking spray
• 400g can cannellini beans, drained
• 250g cherry tomatoes, halved
• ½ cup low-fat feta cheese, crumbled
• 50g rocket leaves
• 1 lemon, cut into wedges, to serve

Method:

1. Season chicken with salt and pepper.
2. Whisk garlic, mustard and vinegar in a ceramic dish. Add chicken and turn to coat. Cover and refrigerate for at least 20 minutes.
3. Preheat a barbecue plate on high heat.
4. Remove chicken from marinade. Lightly spray chicken with oil. Cook for 1 minute each side or until golden.
5. Reduce heat to medium-low. Cook chicken for 6 to 8 minutes each side or until cooked through.
6. Transfer to a plate. Cover and stand for 5 minutes. Slice chicken.
7. Combine beans, tomato, feta, rocket and chicken in a large bowl. Toss gently.
8. Spoon onto plates. Season with pepper.
9. Serve with lemon.

Nutritional information:

This information is per serving.

• Protein 37.40g
• Dietary Fiber 5.60g
• Fat Total 13.20g
• Energy 1366kJ
• Fat Saturated 3.80g
• Sodium 550mg
• Carbohydrate Total 13.60g
• Cholesterol 135.00mg