Ingredients
Method
1.Coat chicken in vinegar and oil. Marinate for 30 minutes.
2.Heat a char-grill or pan on medium. Cook chicken for 5 minutes each side until cooked through. Leave to rest for 5 minutes.
3.Cook broad beans in boiling salted water for 2 minutes. Allow to drain.
4.In a bowl, combine beans, bocconcini, tomatoes, mint and zest. Season.
5.Slice chicken and rest on a bed of salad. Drizzle with extra vinegar and oil to serve.