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Yield: 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


  1. 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.
  2. Shred meat; place in large serving bowl with beans, corn, bell pepper, parsley and onion. Cover; refrigerate to chill thoroughly.
  3. 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.

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