Italian chargrilled chicken & cannellini salad

Ingredients
* 2 chicken breasts fillets, halved through the centre to give 4 thin slices
* 1/2 cup sundried tomatoes, halved
* 3 firmly packed cups baby spinach leaves
* 12 baby bocconcini* (about 150g), halved
* 400g can cannellini beans, rinsed, drained
*
Italian dressing
* 2 tbs white wine vinegar
* 1 tbs lemon juice
* 2 tbs olive oil
* 2 garlic cloves, crushed
* 1 tbs finely chopped oregano
* 1 tbs finely chopped flat-leaf parsley

Method
1. For the Italian dressing, place the vinegar, lemon juice, olive oil, crushed garlic, oregano and parlsey in a small bowl and whisk to combine.
2. Place the chicken in a bowl and pour over half the dressing. Cover and leave to marinate in the fridge for 15-20 minutes.
3. Heat a barbecue or chargrill on medium-high heat. When hot, add the chicken and cook for 3-4 minutes each side until cooked through and marked by the grill. Stand the chicken for 2 minutes, then slice thickly on an angle.
4. Place the remaining ingredients in a large bowl with the chicken and remaining Italian dressing. Toss gently to combine, then divide among 4 serving plates or bowls.

Notes & tips
* * Baby bocconcini are available from supermarkets and delis.