Enjoy Butterflied Chicken Breast and Beans Salad in a hurry! Using thin-sliced, butterflied chicken breasts is the reason this salad is so quick to make.
What You Need
Original recipe yields 8 servings
6 slices OSCAR MAYER Bacon, chopped
8 small boneless skinless chicken breasts (2 lb.), butterflied
1/2 cup KRAFT Zesty Italian Dressing
3 Tbsp. fresh lime juice
1 can (15.5 oz.) red kidney beans, rinsed
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1 pkg. (10 oz.) frozen corn, thawed
1 small onion, cut lengthwise in half, then crosswise into thin slices
1 small jalapeño pepper, thinly sliced
1/3 cup chopped fresh cilantro
1 avocado, chopped, divided
1 pkg. (5 oz.) spring lettuce mix
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Let's Make It
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Drain and wipe out skillet with paper towels. Add 4 chicken breasts to skillet; cook 2 min., turning once. Cover. Cook 5 min. or until done (165ºF). Remove from skillet; set aside. Repeat with remaining chicken.
Mix dressing and lime juice until blended. Combine beans, corn, onions, peppers, cilantro, bacon and half the avocados in large bowl. Add 1/2 cup dressing mixture; toss to coat.
Toss lettuce with remaining dressing mixture. Top with chicken, bean mixture and remaining avocados.
Prepare using 2 cans kidney beans or chickpeas instead of using 1 can of each.
Dressing and bean mixtures can be prepared ahead of time. Refrigerate, in separate airtight containers, up to 24 hours before using to assemble salad as directed.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fiber 8g
* 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.