CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
|
Chicken, Salad |
6 |
Servings |
INGREDIENTS
2 |
|
Skinless boneless chicken breast |
20 |
oz |
Pineapple chunks in juice; drained |
15 |
oz |
Black beans; rinsed & drained |
11 |
oz |
Corn |
1 |
md |
Red onion; thinly sliced |
1 |
md |
Tomato; diced |
1/4 |
c |
Low sodium chicken broth |
3 |
tb |
Chopped fresh basil |
2 |
tb |
Dijon mustard |
2 |
tb |
Fresh lime juice |
2 |
|
Cloves garlic; minced |
INSTRUCTIONS
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@pacbell.net> on Aug
29, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”