Balsamic Chicken and White Bean Salad

If you are starting a diet today, try this super healthy, low calorie salad. Don't worry - it tastes good too!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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
• 1⁄2 cup  reduced-fat feta cheese, crumbled
• 2  ounces arugula leaves
• 1  lemon, cut into wedges, to serve

Directions

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