Tex-Mex Chicken Salad

Aug 29, 2010

Tex-Mex Chicken Salad
-makes 3 servings, 4 points each-

1 chicken breast, uncooked, boneless, skinless

1/4 cup(s) fat-free mayonnaise
1/4 cup(s) fat-free sour cream
1/2 tsp cajun seasoning
1 tsp taco seasoning
1 small sweet red pepper, chopped
1/2 canned yellow corn, rinsed and drained
1/2 canned black beans, rinsed and drained
3 leaves of lettuce

Cut the chicken into small pieces. In a small skillet, sprayed with a nonstick cooking spray, fry the chicken over high heat. Add the cajun seasoning. Transfer to a plate and let cool.

Combine mayonnaise, sour cream, and taco seasoning in a medium bowl.

Stir in chicken, peppers and corn; mix well. Gently fold in beans. Cover and chill at least two hours. To serve rip up a lettuce leaf, and place the salad ontop of it.

*Really good with Tostitos Baked! Chips

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