Recipes / Dinner /

Butterflied Chicken, Beans & Corn Salad

Butterflied Chicken, Beans & Corn Salad
Serving: 8
Prep Time: 30 min
Cooking Time:
Recipe By
Share

Ingredients

Directions

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. Kraft Kitchens Tips
SUBSTITUTE
Prepare using 2 cans kidney beans or chickpeas instead of using 1 can of each. MAKE AHEAD
Dressing and bean mixtures can be prepared ahead of time. Refrigerate, in separate airtight containers, up to 24 hours before using to assemble salad as directed.