Chicken breast kiev is available in the freezer section of major supermarkets. Baby capsicums, also known as vine sweet mini caps, are available from major supermarkets.
2 x 350g packets frozen garlic chicken breast kiev
1⁄3 cup pine nuts
2 tblsps olive oil
175g packet baby capsicums, trimmed, sliced
150g packet kale and spinach salad mix
400g can cannellini beans, drained, rinsed
1⁄4 cup bottled French salad dressing
Salt and pepper, to taste
Cook chicken according to packet directions.
2 Meanwhile, place pine nuts on an oven tray.
3 Cook in a hot oven (200C) for about 5 minutes, or until lightly toasted. Remove and cool.
4 Heat oil in a large, non-stick frying pan over a high heat. Add capsicums. Cook, stirring, for 2 minutes. Add salad mix. Cook, stirring for about 30 seconds, or until just starting to wilt. Transfer to a large bowl.
5 Add beans, nuts and dressing to bowl. Toss to combine. Season with salt and pepper.
6 Serve chicken with salad.