1 tablespoon smoked paprika
1 tablespoon mustard powder
500g skinless chicken breast fillets, fat trimmed
cooking oil spray
400g can four-bean mix (I used Edgell brand), rinsed and drained
60g (about 1/2 bag) baby spinach leaves, chopped
1 red onion, halved and thinly sliced
1/2 cup chopped flat-leaf parsley
2 tablespoons olive oil
1/3 cup lemon juice
2 cloves garlic, crushed
Instructions:
Step 1: Place spices on a plate. Spray chicken with oil. Press into spice mixture to evenly coat all over.
Step 2: Heat a large non-stick frying pan over medium-high heat. Add chicken and cook for about 4 minutes each side, or until brown and cooked through. Transfer to a plate. Cover with foil and set aside to rest.
Step 3: Combine beans, spinach, onion and parsley in a bowl. Dress with the combined olive oil, lemon juice and garlic. Shred chicken and add to bowl along with juice and garlic. Toss to combine. Spoon among serving bowls and serve.
- See more at: http://www.healthyfood.co.nz/recipes/2008/march/paprika-chicken-and-four-bean-salad