Italian chargrilled chicken and cannellini salad

Cooking Salads Italian chargrilled chicken and cannellini salad

Save this Italian salad dressing to your cookbook. Its one you will use over and over.

Lables: Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. For the Italian dressing, place the vinegar, lemon juice, olive oil, crushed garlic, oregano and parlsey in a small bowl and whisk to combine.
  2. Place the chicken in a bowl and pour over half the dressing. Cover and leave to marinate in the fridge for 15-20 minutes.
  3. Heat a barbecue or chargrill on medium-high heat. When hot, add the chicken and cook for 3-4 minutes each side until cooked through and marked by the grill. Stand the chicken for 2 minutes, then slice thickly on an angle.
  4. Place the remaining ingredients in a large bowl with the chicken and remaining Italian dressing. Toss gently to combine, then divide among 4 serving plates or bowls.

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2 chicken breasts fillets, halved through the centre to give 4 thin slices
1/2 cup sundried tomatoes, halved
3 firmly packed cups baby spinach leaves
12 baby bocconcini* , halved
400g can cannellini beans, rinsed, drained
2 tbsp white wine vinegar
1 tbsp lemon juice
2 tbsp olive oil
2 garlic cloves, crushed
1 tbsp finely chopped oregano
1 tbsp finely chopped flat-leaf parsley

Adv

Autors
Preparation time
30
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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