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Broiled Chicken Salad

creative.chef's picture
  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

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 a small amount of dressing in medium bowl; mix lightly.
Set aside.
Combine corn, pimento and chopped 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.
Garnish as desired.
Drizzle a small amount of dressing over chicken.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

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


Broiled Chicken Salad Recipe