Chicken Tostada Salad

• 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

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

cider vinegar, honey, cumin, salt, pepper, chicken breasts, garlic salt, frozen corn, tomatoes, black beans, green onions, green lettuce, cheese, tostitos, salsa, nonfat sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=823038 (may not work)