Chicken Breast And White Bean Salad - cooking recipe

Ingredients

1 pkg. boneless chicken breast
1 1/2 tsp. dried thyme
salt and ground pepper to taste
1/2 c. olive oil, divided
1/4 c. wine vinegar
4 tsp. Dijon mustard
1 zucchini, scrubbed and cut into 1/4 x 1/2-inch strips
1 red onion, thinly cut
3 Tbsp. chopped sun-dried tomatoes
2 c. (16 oz. each) white beans, rinsed and drained
1 large bunch arugula, well rinsed and dried

Preparation

Season chicken with thyme, salt and pepper.
In large nonstick skillet, over medium-high heat, add 1 tablespoon oil.
Add chicken and brown for 2 minutes, reduce heat to medium-low and cook for 2 minutes per side.
Remove and reserve.
Add zucchini, onion and dried tomatoes.
Saute briefly; add beans and toss until heated thoroughly.