Bistro Chicken and Bean Salad with Maple-Balsamic Dressing
Makes 4 servings (about 2 cups each)

4 boneless skinless chicken breast halves (about 4 ounces each)
1 1/2 teaspoons Italian seasoning
1 teaspoon olive or canola oil
1 package (4 ounces) gourmet salad greens
1 can (15 ounces) pinto beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained*
4 bacon slices, fried crisp, well drained, crumbled
1/4 cup walnut pieces, toasted
Maple-Balsamic Dressing (recipe follows)

Coat both sides of chicken breasts with bouquet garni. Cook chicken in oil in medium skillet over medium heat until browned, 3 to 4 minutes on each side. Reduce heat to medium-low and cook, covered, until chicken is no longer pink in the center, 10 to 15 minutes. Cool slightly; cut or shred chicken into 3/4-inch pieces.

Toss chicken, greens, beans, bacon, and walnuts in salad bowl; drizzle with Maple-Balsamic Dressing and toss.

Maple-Balsamic Dressing
Makes about 1/3 cup

3 tablespoons maple syrup
1 1/2 tablespoons balsamic vinegar
1-2 teaspoons lemon juice
2 teaspoons Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Mix all dressing ingredients

*NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Source: The Bean Education & Awareness Network (B.E.A.N.)