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

• 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

1. In large bowl, combine chicken, beans, corn, tomatoes, onions, salsa, vinegar and cilantro; refrigerate, covered, at least 2 hours or overnight.
2. Line serving platter with lettuce leaves.
3. Top lettuce with chicken mixture; sprinkle with tortilla chips.
4. SERVING (1 1/2 CUPS) PROVIDES: 3 Vegetables, 3 Proteins, 1 1/4 Breads.
5. 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.

chicken breasts, black beans, corn kernels, tomatoes, red onion, salsa, red wine vinegar, fresh cilantro, curly lettuce, tortilla chips

Taken from www.food.com/recipe/tex-mex-chicken-corn-and-black-bean-salad-ww-479607 (may not work)