6 boneless skinless chicken breast halves (about 6oz each)
1/3 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon reduced-sodium barbecue sauce
1 garlic clove, finely chopped
3 Tablespoons chopped fresh basil
1 (15oz) can Mrs. Grimes® Navy Beans or Mrs. Grimes® Great Northern Beans (drained, rinsed)
1 (15oz) can whole kernel corn, drained
1-1/2 cup chopped tomatoes (2 medium)
1/4 cup finely chopped red onion
1 (8 to 10oz) package salad greens (6 cups)
Heat gas or charcoal grill. Grill chicken over medium-high heat 5 to 7 minutes per side or until no longer pink in center and thermometer inserted in center reads 165°F.
Meanwhile, in small bowl, beat olive oil, lemon juice, mustard, barbecue sauce and garlic with wire whisk until thick and blended. Stir in basil; set aside.
In medium bowl, mix beans, corn, tomatoes and onion.
Arrange salad greens on 6 salad plates. Slice chicken crosswise; arrange over lettuce. Top with bean mixture. Drizzle salads with dressing.