Fruited Chicken And Bean Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: Skinless boneless chicken breast,
20 ounce: Pineapple chunks in juice, drained
15 ounce: Black beans, rinsed & drained
11 ounce: Corn,
1 medium: Red onion, thinly sliced
1 medium: Tomato, diced
FOR THE DRESSING
1/4 cup: Low sodium chicken broth,
3 tbsp: Chopped fresh basil,
2 tbsp: Dijon mustard,
2 tbsp: Fresh lime juice,
2 Cloves: garlic, minced
Directions:
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" on Aug
29, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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"
29, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp