Butterflied Chicken, Beans & Corn Salad

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Filed Under: chef montaser masoud

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Don't let the word butterflied throw you. The thin-sliced chicken breasts are why this bistro-style corn and bean salad is so delightfully quick to make.

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  • add   what you need
  • add   6 slices OSCAR MAYER Bacon, chopped
  • add   8 small boneless skinless chicken breasts (2 lb.), butterflied
  • add   1/2 cup KRAFT Zesty Italian Dressing
  • add   3 Tbsp. fresh lime juice
  • add   1 can (15.5 oz.) red kidney beans, rinsed
  • add   1 can (15 oz.) chickpeas (garbanzo beans), rinsed
  • add   1 pkg. (10 oz.) frozen corn, thawed
  • add   1 small onion, cut lengthwise in half, then crosswise into thin slices
  • add   1 small jalapeño pepper, thinly sliced
  • add   1/3 cup chopped fresh cilantro
  • add   1 avocado, chopped, divided
  • add   1 pkg. (5 oz.) spring lettuce mix


  1. 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.
  2. 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.
  3. TOSS lettuce with remaining dressing mixture. Top with chicken, bean mixture and remaining avocados.

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