Southwestern Shredded Chicken Salad - cooking recipe

Ingredients

2 boneless, skinless chicken breast halves (about 5 oz. each)
1 (14.5 oz.) can fat-free, low-sodium chicken broth
1/4 tsp. ground cumin
1 (15 oz.) can kidney beans, drained and rinsed
1 1/4 c. diced ripe tomato
1 (8.5 oz.) can whole kernel corn, drained
1 head finely chopped iceberg or other lettuce
1 (4 oz.) can diced green chiles
1/2 c. chopped fresh cilantro
1/4 c. light mayonnaise
3 to 4 Tbsp. fresh lime juice
salt and pepper to taste
lime wedges

Preparation

Trim chicken breasts of visible fat. In a shallow saucepan, bring broth and cumin to a boil. Add chicken breasts and reduce heat to low. Simmer gently until chicken is done, about 10 minutes. Do not allow to boil. Remove chicken from broth and allow to cool slightly. When chicken is cool enough to handle, use 2 forks and pull with the tines of each fork in the opposite direction, shredding the chicken. Set aside.