| 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.
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