6 small boneless skinless chicken breasts (1-1/2 lb.)
1 Tbsp. olive oil
4 cups loosely packed torn romaine lettuce
1 can (15 oz.) baby corn, drained
1 can (15 oz.) black beans, rinsed
1-1/2 cups chopped red peppers
1 can (2.8 oz.) french-fried onions
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Let's Make It
Heat grill to medium-high heat.
Mix dressing and 3/4 tsp. seasoning; refrigerate until ready to use. Drain pineapple, reserving 2 Tbsp. juice. Refrigerate pineapple chunks for later use.
Combine barbecue sauce, reserved pineapple juice, A.1. and remaining seasoning in saucepan; cook on medium-low heat 3 to 5 min. or until heated through, stirring frequently.
Brush chicken with oil; grill 5 min. on each side. Brush with barbecue sauce mixture; grill 4 to 6 min. or until done (165°F), turning and brushing occasionally with remaining barbecue sauce mixture.
Toss lettuce with pineapple chunks, corn, beans and peppers. Slice chicken; place on salad. Drizzle dressing mixture; top with onions.
Substitute 1/3 cup toasted BAKER'S ANGEL FLAKE Coconut for the French fried onions.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.