Chicken Breast And White Bean Salad

• 1 pkg. boneless chicken breast
• 1 1/2 tsp. dried thyme
• salt and ground pepper to taste
• 1/2 c. olive oil, divided
• 1/4 c. wine vinegar
• 4 tsp. Dijon mustard
• 1 zucchini, scrubbed and cut into 1/4 x 1/2-inch strips
• 1 red onion, thinly cut
• 3 Tbsp. chopped sun-dried tomatoes
• 2 c. (16 oz. each) white beans, rinsed and drained
• 1 large bunch arugula, well rinsed and dried

1. Season chicken with thyme, salt and pepper.
2. In large nonstick skillet, over medium-high heat, add 1 tablespoon oil.
3. Add chicken and brown for 2 minutes, reduce heat to medium-low and cook for 2 minutes per side.
4. Remove and reserve.
5. Add zucchini, onion and dried tomatoes.
6. Saute briefly; add beans and toss until heated thoroughly.

chicken breast, thyme, salt, olive oil, wine vinegar, mustard, zucchini, red onion, tomatoes, white beans, arugula

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320554 (may not work)