Balsamic Chicken and White Bean Salad

• 1 lb chicken thigh fillet, skinless, trimmed
• 2 garlic cloves, crushed
• 1 tablespoon coarse grain mustard
• 2 tablespoons balsamic vinegar
• olive oil flavored cooking spray
• 14 ounces cannellini beans, drained
• 9 ounces cherry tomatoes, halved
• 12 cup reduced-fat feta cheese, crumbled
• 2 ounces arugula leaves
• 1 lemon, cut into wedges, to serve

1. Season chicken with salt and pepper.
2. Whisk garlic, mustard and vinegar in a dish.
3. Add chicken and turn to coat.
4. Cover and refrigerate for at least 20 minutes.
5. Preheat a barbecue plate on high heat.
6. Remove chicken from marinade.
7. Lightly spray chicken with oil.
8. Cook for 1 minute each side or until golden.
9. Reduce heat to medium-low.
10. Cook chicken for 6 to 8 minutes each side or until cooked through.
11. Transfer to a plate.
12. Cover and stand for 5 minutes.
13. Slice chicken.
14. Combine beans, tomato, feta, arugula and chicken in a large bowl.
15. Toss gently.
16. Spoon onto plates.
17. Season with pepper.
18. Serve with lemon.

chicken thigh fillet, garlic, coarse grain mustard, balsamic vinegar, olive oil, beans, cherry tomatoes, feta cheese, arugula, lemon

Taken from www.food.com/recipe/balsamic-chicken-and-white-bean-salad-248520 (may not work)