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.

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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.

Butterflied Chicken Breast and Beans Salad

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