Corn, Chicken, and Kidney Bean Salad
1 cup yellow corn
1/2 red pepper, diced finely
1 spring onion, sliced finely
1/2 cup kidney beans
1 chicken breast (about 125 g)
2 tbsp balsamic vinegar
2 tbsp lite Italian salad dressing
1/8 tsp paprika
pepper to taste
1 tbsp freshly chopped parsley
Chop raw chicken breast into bite-sized pieces and cook in a frying pan coated in PAM cooking spray.
Add balsamic vinegar and allow chicken to absorb it whilst cooking.
Drain off any fat. Combine cooked chicken breast with all other ingredients.
Mix and allow flavours to mix for appx. 10 mins. Serve immediately.
(If you prefer the chicken to be cold rather than warm, refrigerate the cooked chicken, then add to mixture.)