INGREDIENTS
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2tablespoonsred wine vinegar
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2tablespoonschopped fresh rosemary
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2cloves garlic, chopped
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5tablespoonsolive oil
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kosher salt and black pepper
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46-ounce boneless, skinless chicken breasts
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2teaspoonsDijon mustard
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115.5-ounce can cannellini beans, rinsed
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4cupsbaby arugula (about 3 ounces)
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1/4small red onion, thinly sliced