Warm Spinach, Navy Bean and Grilled Chicken Salad with Balsamic Vinaigrette

Mix balsamic vinegar and Dijon mustard together in a resealable plastic bag. Add chicken. Close bag and turn until the chicken is completely coated with marinade. Refrigerate for at least 1 hour.

Preheat grill to medium-high. Grill chicken with the lid closed for 10 minutes per side or until juices run clear when pierced with a knife and the internal temperature of each piece is 165°F (74°C). Remove from heat and cool slightly. Slice into thin strips.

For the dressing, combine the first 6 dressing ingredients. Whisk in oil until well blended.

Divide spinach between 4 large dinner plates and top each with mixed beans, walnuts, onion and yellow pepper. Add chicken slices and drizzle with dressing. Serve immediately.