Balsamic chicken with 4 bean salad

Balsamic chicken with 4 bean salad

Ingredients (4 servings):

  • ±750g chicken fillets
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 420g can 4 bean mix, drained, rinsed
  • 250g Tuscan herb mix
  • 100g baby spinach



  1. Place chicken in a shallow dish. Add balsamic vinegar and olive oil and turn to coat. Cover and marinate in fridge for 15 mins.
  2. Heat a frying pan on medium. Cook chicken for 5 mins each side until cooked through. Remove from pan and chop roughly.
  3. Place 4 bean mix, Tuscan mix (with oil) and baby spinach in a large bowl. Add chicken and toss to combine. 


Tuscan Herb Mix:

You can make this yourself or buy it as a ready mix.


  • 4 tablespoons dried basil
  • 4 tablespoons dried marjoram
  • 2 tablespoons garlic powder
  • 2 tablespoons oregano
  • 2 tablespoons thyme
  • 2 tablespoons rosemary
  • 2 tablespoons crushed red pepper flakes



  1. Mix all of the spices together until well blended. Store in a tightly capped jar and use as needed (see below for tips).
  2. *This spice mix can be added to pasta sauce and roasted vegetables, used as a dry rub for beef or combined with olive oil as a marinade for chicken. It can also be used to make vinaigrette dressing by adding 1/2 teaspoon of mix to1/4 cup olive oil and 1/8 cup balsamic vinegar.
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