4 whole chicken breasts, boneless and skinless
1/4 cup olive oil, mixed with pinch salt, pepper, garlic and dried oregano
2 x 15 oz. cans white northern beans, drained
1 red onion, thinly sliced
1 red pepper, thinly sliced
1 cup cherry tomatoes, halved
1 cup fresh basil leaves, coarsely chopped
2 cloves garlic, minced
pinch of salt and pepper to taste
1/2 cup olive oil (good quality)
2 tablespoons red wine vinegar
1/2 cup chopped fresh parsley
1/2 cup Blue Cheese crumbles (or Feta or Parmesan)
In a bowl, place chicken breasts and marinate in oil with salt, pepper, garlic and oregano for 1 hour. Grill chicken on barbecue or sauté in skillet until cooked. Cool to room temperature.
Meanwhile, in a mixing bowl, combine the beans, onion, red pepper, tomatoes, basil, garlic, salt and pepper. Toss gently. Add oil and vinegar. Toss gently again. Place salad on serving platter.
Slice chicken into 1/2″ thick strips. Place on top of bean salad, sprinkle with parsley and blue cheese. Serves 4-6.