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Main dishes

Butterflied Chicken, Beans & Corn Salad

Butterflied Chicken, Beans & Corn Salad recipe
photo by:kraft
time
prep:
15 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.) light red kidney beans, drained
1
can  (15 oz.) chickpeas (garbanzo beans), drained
1
pkg.   (10 oz.) frozen corn, thawed
1
small  onion, cut lengthwise 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. 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. Combine beans, corn, onions, jalapeno, 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
Prepare dressing and bean mixtures; refrigerate until ready to use to assemble salad as directed.
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RecipeDetail
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