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3 tbsp balsamic vinegar
1/4 cup olive oil
1 tsp dried basil or oregano
1/2 tsp salt
2 skinless, boneless chicken breasts
1 pint cherry tomatoes, mix of colours
4 cups green beans
4 cups mesclun greens, arugula or baby spinach
1/3 cup crumbled feta or goat cheese, optional
Lightly oil grill and preheat barbecue to medium. Partially fill a large frying pan with water and set over high heat to bring to a boil. In a small bowl, whisk balsamic vinegar with oil, basil and salt. Place chicken on a plate. Drizzle 2 tbsp (30 mL) of balsamic dressing over chicken and turn to evenly coat.
Slice tomatoes in half and place in a large bowl. Taste tomatoes; if they are not particularly sweet, sprinkle with a little granulated sugar and stir to mix. Add balsamic vinegar mixture and stir to coat. Trim ends from beans and add to boiling water. Boil until tender-crisp, 2 to 3 minutes. Drain, then immediately rinse with cold running water or place in a bowl of cold water to quickly cool. Drain again and add to tomatoes.
Place chicken on grill. Barbecue with lid closed until chicken feels springy when pressed, 12 to 14 minutes. Turn halfway through. Slice hot chicken into strips and add to tomatoes with arugula and feta. Toss to evenly mix.
Calories 334, Protein 24.2g, Carbohydrates 16.3g, Fat 20.2g, Fibre 3.9g, Sodium 458mg.
If the salad on our cover made your stomach growl (it's hearty enough for supper!), here's the super-easy recipe.