Name: Italian chargrilled chicken and cannellini salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1
Ingredients: 2 chicken breasts fillets, halved through the centre to give 4 thin slices; 125.00 ml sundried tomatoes, halved; 3 firmly packed cups baby spinach leaves; 12 baby bocconcini* (about 150g), halved; 400g can cannellini beans, rinsed, drained; 40.00 ml white wine vinegar; 21.00 gm lemon juice; 36.40 gm olive oil; 2 garlic cloves, crushed; 20.00 ml finely chopped oregano; 20.00 ml finely chopped flat-leaf parsley

Italian chargrilled chicken and cannellini salad

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Prep Time:
30 minutes

Cook Time:
10 minutes

Total Time:
40 minutes

"Keep this versatile Italian dressing recipe handy for all your salad needs."

Ingredients:

2 chicken breasts fillets, halved through the centre to give 4 thin slices
125.00 ml sundried tomatoes, halved
3 firmly packed cups baby spinach leaves
12 baby bocconcini* (about 150g), halved
400g can cannellini beans, rinsed, drained
40.00 ml white wine vinegar
20.00 ml finely chopped oregano
20.00 ml finely chopped flat-leaf parsley

Instructions:

Combine vinegar, lemon juice, olive oil, crushed garlic, oregano, and parsley in a small bowl and whisk together for the Italian dressing.
In a bowl, coat the chicken with half of the dressing. Refrigerate and let it marinate for 15-20 minutes.
Preheat a barbecue or chargrill to medium-high heat. Cook the chicken for 3-4 minutes on each side until fully cooked and grill marks appear. Let the chicken rest for 2 minutes before slicing it thickly at an angle.
Combine the remaining ingredients with the chicken and Italian dressing in a large bowl. Gently toss everything together, then distribute evenly among 4 serving plates or bowls.

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