Ingredients
4 skinless, boneless chicken breast halves*
4 cups salad greens
1 can (14.5 oz.) S&W® Petite-Cut® Diced Tomatoes, drained
1 can (15.25 oz.) S&W® Whole Kernel Corn, drained
1 can (15 oz.) S&W® Small White Beans, drained and rinsed
1/4 cup diced red onion
1/3 cup olive oil
3 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
3 Tbsp. chopped fresh basil
INSTRUCTIONS
1. Season chicken with garlic, lemon juice, olive oil and salt and pepper, if desired.
2. Grill over medium-hot coals, about 5 to 7 minutes per side, or until no longer pink in center. Brush with BBQ sauce, if desired.
3. Place salad greens on 4 individual dishes. Combine tomatoes, corn, beans and onion in bowl. Blend oil, lemon juice, mustard and basil. Toss vegetable mixture with 1/3 cup dressing.
4. Spoon vegetables over salad greens. Top with chicken. Drizzle with additional dressing and garnish with fresh basil, if desired.
*Variation: This recipe is also great with grilled salmon fillets or salmon steaks
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