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Broiled Chicken Salad

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  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

Preheat broiler.
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.
Set aside.
Combine beans, onions and 1 tablespoon dressing in medium bowl; mix lightly.
Set aside.
Combine corn, pimiento and cilantro in separate bowl; mix lightly.
Set aside.
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.

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