Ingredients

  • 2 teaspoons red wine vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons wholegrain mustard
  • 14 ounces chicken breast (trimmed)
  • olive oil cooking spray
  • 14 ounces cranberry beans (rinsed, drained)
  • 8 ounces cherry tomatoes (halved)
  • 4 ounces artichoke hearts (drained canned, halved)
  • 2 cups baby spinach leaves
  • 1 red onion (small, halved, thinly sliced)
  • 4 slices sourdough bread (to serve)

Directions

  1. To make the dressing, whisk the vinegar, oil and mustard in a large shallow glass dish.
  2. Season chicken all over with freshly ground black pepper. Spray chicken with oil. Heat a large frying pan over moderate heat. Add chicken and cook for 4 minutes each side or until browned. Transfer to dish containing the dressing. Turn to coat. Cover with foil and let cool 10 minutes. Remove chicken and slice. Return to the dish containing dressing.
  3. Meanwhile, to make the salad combine the beans, tomatoes, artichokes, spinach and onion in a large bowl.
  4. Add chicken and dressing to salad and toss to combine. Serve with bread.
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NutritionView more

700Calories
Sodium25%DV590mg
Fat14%DV9g
Protein104%DV53g
Carbs35%DV104g
Fiber120%DV30g

PER SERVING *

Calories700Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat1.5g8%
Trans Fat
Cholesterol65mg22%
Sodium590mg25%
Potassium2030mg58%
Protein53g104%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate104g35%
Dietary Fiber30g120%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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