Fruited chicken and bean salad

6 Servings

Ingredients

Quantity Ingredient
2 Skinless boneless chicken breast
20 ounces Pineapple chunks in juice; drained
15 ounces Black beans; rinsed & drained
11 ounces Corn
1 medium Red onion; thinly sliced
1 medium Tomato; diced
¼ cup Low sodium chicken broth
3 tablespoons Chopped fresh basil
2 tablespoons Dijon mustard
2 tablespoons Fresh lime juice
2 Cloves garlic; minced

Directions

FOR THE DRESSING

1. Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add chicken. Cook, turning once, until cooked through and no longer pink, about 15 minute. Cool and shred chicken.

2. Meanwhile, prepare dressing. In a small bowl, combine broth, basil, mustard, lime juice, and garlic. Mix well.

3. In a large bowl, combine chicken, pineapple, beans, corn, onion and tomato. Add dressing; toss to coat.

NOTES : Calories: 421.7 (4.9% from fat) Fat: 2.4g Cholesterol: 32mg Carbohydrate: 72.9g Fiber: 13.3g Sodium: 191mg Recipe by: Healthy Meals in Minutes Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@...> on Aug 29, 1998, converted by MM_Buster v2.0l.

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