Preparation Time: 60 Minutes

Cook Time: 20 Minutes

Cut: Boneless chicken


1/4 cup (60 ml) balsamic vinegar
2 Tbsp (30 ml) Dijon mustard
4 boneless skinless chicken breasts

Salad Dressing:
2 clove garlic, minced
2 Tbsp (30 ml) maple syrup
2 Tbsp (30 ml) balsamic vinegar
1/4 cup (60 ml) fresh lemon juice
1 tsp (5 ml) salt
1/2 tsp (2.5 ml) cayenne pepper
1/4 cup (60 ml) canola oil

1 (541 mL) can mixed beans, rinsed and drained
3 cups (750 ml) baby spinach
1/2 cup (125 ml) toasted walnuts
1 medium red onion, thinly sliced
1/2 yellow pepper, thinly sliced


Tip: For more intense flavour, complete the first three steps the night before and keep everything in the fridge until ready to cook the chicken.

Whisk together vinegar and Dijon mustard. Pour over chicken breasts and refrigerate 1 hour. While chicken is marinating, prepare salad and dressing.

Whisk together garlic, maple syrup, balsamic vinegar, lemon juice, salt, cayenne and canola oil.

Mix half the dressing with the beans and refrigerate until needed (can be done the day before). Save the remaining dressing.

Preheat grill to medium high. Remove chicken from marinade and grill until a meat thermometer inserted into the chicken reads 165F (74C) (about 10 minutes per side). Remove chicken from grill and let cool slightly.  Slice into thin strips.

Arrange baby spinach on 4 plates. Top each with mixed beans, walnuts, onion and yellow pepper.  Add chicken slices and drizzle with remaining dressing. Serve immediately.