Warm Spinach, Navy Bean and Grilled Chicken Salad with Balsamic Vinaigrette
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
|Per 510 g serving||Amount|
|Saturated Fat||4 g|
|Per 510 g serving||% Daily Value|