Chicken & cannellini bean salad
Calorie controlled cooking spray
Chicken breast, skinless, raw
250 g, cut into strips
Cannellini Beans, cooked
1 can(s), large, drained
½ small, sliced
250 g, chopped
1 tablespoons, chopped
2 teaspoons, extra virgin
Lemon Juice, Fresh
1 pinch, smoked
- Heat a griddle or nonstick frying pan over a medium-high heat and mist with the cooking spray. Griddle the chicken for 8-10 minutes, turning every now and then, or until cooked through. Remove from the heat and set aside to best.
- Put the cannellini beans in a large bowl, then add the red onion, cherry tomatoes, parsley and cooked chicken. Toss to combine.
- In a small bowl, whisk together the olive oil, lemon juice and smoked paprika. Drizzle over the salad, season and toss to combine, then serve.