Broiled Chicken Salad
|Boneless skinless chicken breast halves||4|
|Canned black beans||15 Ounce, drained, rinsed (1 Can)|
|Green onions||2 , chopped|
|Oil and vinegar dressing||1 Tablespoon|
|Frozen whole kernel corn||10 Ounce (1 Package)|
|Chopped pimento||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 a small amount of dressing in medium bowl; mix lightly.
Combine corn, pimento and chopped 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.
Garnish as desired.
Drizzle a small amount of dressing over chicken.
Serving size: Complete recipe
Calories 1212 Calories from Fat 141
% Daily Value*
Total Fat 16 g24.5%
Saturated Fat 2.5 g12.6%
Trans Fat 0.1 g
Cholesterol 199.5 mg66.5%
Sodium 1760.5 mg73.4%
Total Carbohydrates 150 g50%
Dietary Fiber 31.7 g126.8%
Sugars 24.2 g
Protein 116 g231.1%
Vitamin A 151% Vitamin C 158.1%
Calcium 65.7% Iron 53.4%
*Based on a 2000 Calorie diet