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Main dishes

Butterflied Chicken, Beans & Corn Salad

Butterflied Chicken, Beans & Corn Salad recipe
photo by:kraft
Don't let the word butterflied throw you. Using the thin-sliced chicken breasts is the reason this bistro-style salad is so quick to make.
time
prep:
30 min
total:
30 min
servings
total:
8 servings
Magazine Acquisition

What You Need

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

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.

Kraft Kitchens Tips

Substitute
Prepare using 2 cans kidney beans or chickpeas instead of using 1 can of each.
Make Ahead
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.
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