Chicken Tostada Salad - cooking recipe

Ingredients

1/4 c. cider vinegar
3 Tbsp. honey
1 1/2 tsp. cumin
1/4 tsp. salt
1/8 tsp. pepper
2 chicken breasts, cooked
1/2 tsp. garlic salt
1 lb. frozen corn
1 c. seeded, chopped tomatoes
1 (15 oz.) can black beans, rinsed
5 sliced green onions
1 head leafy green lettuce
1 1/2 c. shredded low-fat Monterey Jack cheese
3 c. broken-up baked Tostitos
1 c. salsa
1 c. nonfat sour cream

Preparation

In small jar, mix vinegar, honey, cumin, salt and pepper. Shake well.
Slice chicken into 1/2-inch strips and toss with garlic salt.
Cook and drain corn.
Add to chicken.
Stir, cover and chill 1/2 hour.
Add tomatoes, beans, onions and lettuce. Toss.
Pour dressing over salad and toss.
At serving time, add cheese and Tostitos and toss gently.
Garnish with salsa and sour cream.