Those oppressive humid nights of summer seem to be with us at the moment. Very sticky and uncomfortable, and the last thing you feel like doing is slaving over a hot stove cooking dinner. It's time to send the men out to cook over an open fire!!!
This salad is one that I found many years ago in one of the magazines - it has since appeared on the Taste website - but I had modified it slightly over the years. This is my take on a great, easy, tasty salad.
Balsamic Chicken and White Bean Salad
Adapted from a recipe on Taste.com.au
1kg skinless chicken thigh fillets
4 cloves crushed garlic
2 tbs honey wholegrain mustard
4 tbs balsamic vinegar
400g cannellini beans, drained
250g cherry tomatoes, halved
200g feta cheese, crumbled
120g baby spinach leaves
1 avocado, cut unti cubes
In a large glass bowl place the garlic, mustard and vinegar. Add the chicken, season with salt and pepper and mix well. Allow to marinate for at least 30 minutes, longer if time permits.
In a large salad bowl combine the spinach leaves, beans, and tomato.
Preheat the BBQ to medium high heat. Remove the chicken from the marinade. Cook the chicken for 6-8 minutes each side, or until cooked through. Transfer to a plate. Cover and stand for 5 minutes.
Slice the chicken. To the salad bowl add the avocado, crumbled feta, and chicken slices. Toss to combine.
How easy was that - the salad doesn't need a dressing, the marinade from the chicken, the feta and avocado all combine to give it a wonderful dressing all of it's own.
Balmy summer night, beautiful salad, and a chilled glass of wine, what more can you ask for??