Issue link: http://publications.winnipegfreepress.com/i/58369
Great dinners start with great ideas. Here's one of the many meal suggestions you'll find atwww.manitobachicken.ca FOR dinner. Warm Grilled Chicken, Spinach and Bean Salad WITH Maple Balsamic Vinaigrette SERVES 4 4 Tbsp balsamic vinegar 2 Tbsp Dijon mustard 4 boneless skinless chicken breasts Whisk together vinegar and Dijon mustard. Pour over chicken and refrigerate 1 hour. While chicken is marinating, prepare dressing and salad. 2 cloves garlic, minced 2 Tbsp EACH maple syrup & balsamic vinegar 4 Tbsp fresh lemon juice 1 tsp salt ½ tsp cayenne pepper ¼ cup canola oil 1 can mixed beans, rinsed & drained (541 mL size) ½ cup toasted walnuts 1 medium red onion, thinly sliced ½ yellow pepper, thinly sliced 3 cups baby spinach, rinsed and patted dry TIP A digital meat thermometer is the best way to tell if chicken is cooked properly. Use one and you'll have perfect chicken every time. Scan this QR code to watch the how to video. Explore manitobachicken.ca for Whisk together garlic, maple syrup, vinegar, lemon juice, salt, cayenne and oil. Mix half the dressing with the beans and refrigerate until needed. Save the remaining dressing. Preheat grill to medium high. Remove chicken from marinade. Grill, turning once, until a meat thermometer inserted into the middle of the chicken reads 170F (about 7-10 minutes per side). Remove chicken from grill and cool slightly. Slice into thin strips. Arrange baby spinach on 4 plates. Top with mixed beans, walnuts, onion and yellow pepper. Add chicken slices and drizzle with remaining dressing. Serve immediately.