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Salad Recipes

Butterflied Chicken Breast and Beans Salad


Enjoy Butterflied Chicken Breast and Beans Salad in a hurry! Using thin-sliced, butterflied chicken breasts is the reason this salad is so quick to make.

What You Need

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

30 Min(s) 30 Min(s) Prep

Number of servings (yield)

8 servings




Icon a933a103 8deb 408f 93a2 eeab0a064d93 All Kraft Heinz Recipes


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.

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