Southwest Chicken Salad

[Tamara]

Ingredients

• 6 slices Wonder® Classic White Bread, crusts removed
• 3 tablespoons extra-virgin olive oil
• 1 (1.25 ounce) package chili seasoning, divided
• 1 clove garlic, minced
• 4 boneless, skinless chicken breast halves
• 6 cups torn greens
• 1 tomato, diced
• 1 cup black beans, rinsed and drained
• 1 cup frozen corn, thawed and drained
• 1/2 red or green bell pepper, diced
• 2 green onions, chopped
• 3/4 cup fat-free ranch dressing
• 1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F.
2. Cut bread into 3 strips; cut each strip into thirds, making 9 cubes. Combine 2 tablespoons olive oil, 2 tablespoons chili seasoning and garlic. Place bread cubes in zip-top bag and toss with olive oil mixture. Spread bread cubes in a single layer on a baking sheet. Bake for 5 minutes; turn and bake for 5 to 7 additional minutes or until well toasted; set aside.
3. Brush chicken breasts with remaining tablespoon of olive oil and sprinkle with 2 teaspoons chili seasoning. Heat a grill skillet or regular skillet over medium high heat until very hot. Cook chicken 4 minutes; turn and cook an additional 4 to 5 minutes or until done and meat is no longer pink inside. Allow to rest 10 minutes. Cut chicken into strips.
4. Place greens in a large salad bowl. Add tomatoes, black beans, corn, pepper and green onions. Top with chicken breast strips.
5. Combine remaining chili seasoning with ranch dressing; stir to blend. Pour over salad and toss. Sprinkle with cheese. Top with chili croutons.