2 cups water
3 tablespoons lite soy sauce
2 boneless, skinless chicken breast halves
1 15 ounce can garbanzo beans, rinsed and drained
1 8 ounce can 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
4 1/2 teaspoons balsamic vinegar
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Combine the water and 1 tablespoon soy sauce in a saucepan and bring to a simmer. Add the chicken, cover, and cook 12 to 15 minutes, or until no longer pink in center; remove from the liquid and let cool. Shred the meat; place in a large serving bowl with the beans, corn, bell pepper, parsley and onion. Cover; refrigerate to chill thoroughly. Meanwhile, blend the remaining 2 tablespoons of soy sauce, the oil, vinegar, garlic powder and black pepper. Just before serving, mix the dressing well and pour over the chicken mixture. Toss together to coat all ingredients. 4 servings.
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