400g skinless chicken breast, cut into strips
150g honey and mustard marinade
400g mixed bean salad, drained
200g can sweetcorn with peppers, drained
4 spring onions, sliced
PREPARATION:
1. Preheat the grill to high. Flatten the chicken strips between two pieces of greaseproof paper with a rolling pin. Thread on to skewers and brush with some of the marinade. Grill each side for 4-6 minutes.
2. Put the beans into a pan with the sweetcorn and peppers. Stir in the spring onions and remaining marinade and gently heat through. Serve with garlic bread.