Tex Mex Chicken, Corn And Black Bean Salad (Ww) - cooking recipe

Ingredients

8 ounces boneless skinless chicken breasts, cooked cut into thin strips
8 ounces black beans, drained cooked
2 cups frozen corn kernels, thawed
2 cups tomatoes, coarsely chopped
1 cup red onion, thinly sliced
1 cup salsa (medium or hot)
1/3 cup red wine vinegar
2 tablespoons fresh cilantro, minced
8 curly lettuce leaves
1 ounce nonfat tortilla chips, broken

Preparation

In large bowl, combine chicken, beans, corn, tomatoes, onions, salsa, vinegar and cilantro; refrigerate, covered, at least 2 hours or overnight.
Line serving platter with lettuce leaves.
Top lettuce with chicken mixture; sprinkle with tortilla chips.
SERVING (1 1/2 CUPS) PROVIDES: 3 Vegetables, 3 Proteins, 1 1/4 Breads.
PER SERVING: 321 Calories, 4 g Total Fat, 1 g Saturated Fat, 48 mg Cholesterol, 707 mg Sodium, 46 g Total Carbohydrate, 6 g Dietary Fiber, 27 g Protein, 67 mg Calcium; 6 points.