Spring and summer are perfect for light and healthy meals. This dish is both healthy and tasty!
Grilled chicken over white bean & tomato salad
- 1 can 15.5 oz cannellini beans
- 1 chicken breast
- 1 C halved cherry or grape tomatoes
- 1/3 + 1 TB C red wine olive oil dressing (my fave is White House)
- The juice of 1 lemon
- 1 tsp prepared pesto
- 1/4 C shredded Parmesan cheese
- Seasoning salt to taste
Season chicken breast on both sides with seasoning salt and a 1 TB dressing; grill until cooked thoroughly approximately 12-15 min. Meanwhile rinse and drain beans, put in medium bowl. Add tomatoes and mix. In small bowl whisk dressing, lemon juice & pesto, pour over bean mixture. Combine, cover and refrigerate while chicken cooks. Right before serving, mix in Parmesan cheese.
Slice cooled chicken and place over a bed of bean salad. Sprinkle with a pinch of parm cheese and a drizzle of balsamic! Cheers!