Warm Chicken and White Bean salad

I've been eating lots of beans and lentils lately. Beans are lovely in winter comfort food - but I've discovered they are pretty good in salads too. This is loosely inspired by a recipe on Taste, but by the time we ate, it was pretty different.Warm Chicken and White Bean salad
300g chicken thigh fillet
2 garlic cloves, crushed
1 tablespoon wholegrain mustard
2 tablespoons balsamic vinegar
2 Tbsp olive oil
400g can cannellini beans, drained and rinsed
2 ripe tomatoes, cut in thick slices (maybe three slices each)
2 good handfuls of lettuce leaves
1/2 red capsicum, sliced
1 lemon, cut into wedges, to serve
Season the chicken, then marinade in the garlic, mustard and vinegar for at least 20 minutes. Heat the olive oil in a frying pan on high, then sear the chicken for one minute on each side. Turn the heat down to low, and cook the chicken for 6-8 minutes, or until cooked through. Meanwhile, grill the tomatoes until cooked to your liking. Combine all ingredients and serve with the lemon wedges.