Ingredients:
2 boneless, skinless cooked chicken breasts,
cut into strips
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels, thawed
2 Roma tomatoes, coarsely chopped
1 red onion, coarsely chopped
1 11 oz. jar salsa
1/2 teaspoon cumin
1/3 cup red-wine vinegar
2 tablespoon chopped cilantro
12 large lettuce leaves
Optional: 10 baked tortilla chips
Directions:
Combine the chicken, beans, corn, tomatoes, onion, salsa, cumin, vinegar and cilantro. Let stand 20 to 30 minutes at room temperature.
Place 3 lettuce leaves on each of 4 plates. Divide the chicken mixture among the plates. If desired, place tortilla chips around edge of plate.
Servings per recipe: 4
Nutritional information:
(per serving)
Calories: 300
Fat: 4g
Saturated fat: 1g
Carbohydrates: 46g
Fiber: 6g
Protein: 27g
Mexican Chicken Black Bean and Corn Salad