Santa Fe Chicken Salad

• -1 cup chopped red bell pepper
• -1/2 cup chopped onion
• -8 oz. cooked and shredded skinless lean chicken breast
• -1/2 cup canned black beans, drained and rinsed
• -1/2 cup sweet corn kernels, thawed from frozen
• -1/2 cup chopped fresh cilantro
• -1/4 cup sliced scallions
• -1/2 cup fresh salsa or pico de gallo
• -1/4 cup fat-free sour cream
• -1 tsp. taco seasoning
• -1/4 tsp. salt

1. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add bell pepper and onion. Stirring occasionally, cook until softened, 6 - 8 minutes.
2. Transfer cooked veggies to a large bowl. Add chicken, black beans, corn, cilantro, and scallions. Mix well and set aside.
3. In a small bowl, combine salsa, sour cream, taco seasoning, and salt. Mix well. Add salsa mixture to the large bowl and toss to coat.
4. Cover and chill for at least 1 hour.

red bell pepper, onion, chicken breast, black beans, sweet corn kernels, fresh cilantro, scallions, fresh salsa, sour cream, taco seasoning, salt

Taken from www.epicurious.com/recipes/member/views/santa-fe-chicken-salad-50141283 (may not work)