Spinach Salad With Mustard Chicken And Artichokes - cooking recipe

Ingredients

2 tsp red wine vinegar
1 tbsp olive oil
2 tsp wholegrain mustard
14 oz chicken breast, trimmed
None None olive oil cooking spray
1 (14 oz) can cranberry beans, rinsed, drained
8 oz cherry tomatoes, halved
4 oz drained canned artichoke hearts, halved
2 cups baby spinach leaves
1 None small red onion, halved, thinly sliced
4 None slices sourdough bread, to serve

Preparation

To make the dressing, whisk the vinegar, oil and mustard in a large shallow glass dish.
Season chicken all over with freshly ground black pepper. Spray chicken with oil. Heat a large frying pan over moderate heat. Add chicken and cook for 4 minutes each side or until browned. Transfer to dish containing the dressing. Turn to coat. Cover with foil and let cool 10 minutes. Remove chicken and slice. Return to the dish containing dressing.
Meanwhile, to make the salad combine the beans, tomatoes, artichokes, spinach and onion in a large bowl.
Add chicken and dressing to salad and toss to combine. Serve with bread.