1. Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add chicken. Cook, turning once, until cooked through and no longer pink, about 15 minute. Cool and shred chicken.

2. Meanwhile, prepare dressing. In a small bowl, combine broth, basil, mustard, lime juice, and garlic. Mix well.

3. In a large bowl, combine chicken, pineapple, beans, corn, onion and tomato. Add dressing; toss to coat.

Carbohydrate: 72.9g Fiber: 13.3g Sodium: 191mg