BUTTERFLIED CHICKEN BREAST AND BEANS SALAD

Butterflied Chicken Breast and Beans Salad image

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.

Provided by My Food and Family

Categories Home

Time 30m

Yield 8 servings

Number Of Ingredients 12

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 440 mg, Carbohydrate 32 g, Fiber 8 g, Sugar 6 g, Protein 34 g