(Yield: 4 servings)
2 boneless, skinless chicken breast halves
3 tablespoons Kikkoman Less Sodium Soy Sauce, divided
1 can (15 oz.) garbanzo beans (chickpeas), rinsed and drained
1 can (8-3/4 oz.) no salt added whole kernel corn, drained
1 large red bell pepper, chopped
1/3 cup minced fresh parsley
1/4 cup minced red onion
2 tablespoons olive oil
1-1/2 tablespoons balsamic vinegar
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
- Simmer chicken in mixture of 2 cups water and 1 Tbsp. less sodium soy sauce in covered saucepan 12 to 15 minutes, or until no longer pink in center; remove from liquid and cool.
- Shred meat; place in large serving bowl with beans, corn, bell pepper, parsley and onion. Cover; refrigerate to chill thoroughly.
- Meanwhile, blend remaining 2 Tbsp. less sodium soy sauce, oil, vinegar, garlic powder and black pepper. Just before serving, mix dressing well and pour over chicken mixture. Toss together to coat all ingredients.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.