Broiled Chicken Salad Recipe
Ingredients
4 boneless, skinless chicken breast halves
1 (15-ounce) can black beans, drained, rinsed
2 green onions, chopped
Bottled oil and vinegar dressing
1 (10-ounce) package frozen whole kernel corn, thawed, drained
2 tablespoons chopped pimento
2 tablespoons chopped cilantro
2 large tomatoes, cut into wedges
Directions
Preheat broiler.
Position oven rack about 4 inches from heat source.
Place chicken on rack of broiler pan.
Broil 8 minutes or until browned on both sides and no longer pink in center, turning after 4 minutes.
Set aside.
Combine beans, onions and a small amount of dressing in medium bowl; mix lightly.
Set aside.
Combine corn, pimento and chopped cilantro in separate bowl; mix lightly.
Set aside.
Diagonally cut each chicken piece into thick slices; arrange on salad plates.
Arrange tomato wedges and spoonfuls of bean and corn mixtures around chicken.
Garnish as desired.
Drizzle a small amount of dressing over chicken.
Position oven rack about 4 inches from heat source.
Place chicken on rack of broiler pan.
Broil 8 minutes or until browned on both sides and no longer pink in center, turning after 4 minutes.
Set aside.
Combine beans, onions and a small amount of dressing in medium bowl; mix lightly.
Set aside.
Combine corn, pimento and chopped cilantro in separate bowl; mix lightly.
Set aside.
Diagonally cut each chicken piece into thick slices; arrange on salad plates.
Arrange tomato wedges and spoonfuls of bean and corn mixtures around chicken.
Garnish as desired.
Drizzle a small amount of dressing over chicken.
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