Tex-Mex Chicken, Corn, and Black Bean Salad

By dette

Comgine Southwestern staples-corn, black beans, and salsa-with chicken and fresh veggies, and you'll have a robust main-dish salad everyone will love.

Ingredients

• 1/2 pound cooked chicken breast, cut into thin strips
• 1 c. canned black beans, rinsed and drained
• 1 (10oz) box frozen corn kernels, thawed
• 1 tomato, coarsely chopped
• 1 red onion,k thinly sliced
• 1 (11 oz) jar salsa
• 1/3 c. red-wine vinegar
• 2 tbsp chopped cilantro
• 8 large lettuce leaves
• 12 baked tortilla chips, crumbled

Details

Servings 4

Preparation

Step 1

Combine the chicken, beans, corn, tomato, onion, salsa, vinegar, and cilantro. Let stand at least 15 mintues.

Put 2 lettuce leaves on each of 4 plates. Divide the chicken mixtue among the plates, then sprinkle with the tortillas chips.

We like this with white corn tortillas chips, buy try them with your favorite variety, or whatever is available in your supermarket.

321 cal; 4 g fat; 1 g sat fat; 48 mg chol; 707 mg sod; 46 g carb; 6 g fib; 27 f port; 67 mg calc POINTS: 6