1 Toss chicken in rosemary, garlic and reserved oil from feta. Cook in a large, hot non-stick frying pan for 7 to 8 minutes, or until golden. Remove. Keep warm.
2 Add prosciutto and green beans to same pan. Cook for 5 minutes. Add cannellini beans. Cook for 1 minute. Toss with chicken and salad leaves. Season with salt and pepper.3 Serve salad sprinkled with feta.
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