Broiled Chicken Salad
|Boneless, skinless chicken breast halves||4|
|Canned black beans||15 Ounce, drained, rinsed (1 Can)|
|Green onions||2 , chopped|
|Low calorie italian salad dressing||2 Tablespoon, divided|
|Whole kernel corn||10 Ounce, thawed, drained (1 Package)|
|Chopped pimiento||2 Tablespoon|
|Chopped cilantro||2 Tablespoon|
|Tomatoes||2 Large, cut into wedges|
Position oven rack about 4 inches from heat source.
Place chicken on rack of broiler pan.
Broil 8 minutes or until browned on both sides and no longer pink in center, turning after 4 minutes.
Combine beans, onions and 1 tablespoon dressing in medium bowl; mix lightly.
Combine corn, pimiento and cilantro in separate bowl; mix lightly.
Diagonally cut each chicken piece into thick slices; arrange on salad plates.
Arrange tomato wedges and spoonfuls of bean and corn mixtures around chicken.
Drizzle remaining 1 tablespoon dressing over chicken.
Garnish as desired.