Southwestern Chicken Salad

• 2 flour tortillas (6 inches), cut into 1/2-inch strips
• Butter-flavored cooking spray
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 teaspoon olive oil
• 6 cups ready-to-serve salad greens
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 2 cups chopped tomatoes, divided
• 1 medium green pepper, diced
• 1/2 cup cubed peeled jicama or sliced water chestnuts
• 1/3 cup chopped green onions
• 1/2 cup shredded reduced-fat cheddar cheese
• 2/3 cup fat-free ranch salad dressing
• 4 teaspoons barbecue sauce

1. Place tortilla strips on a
2. ; spritz both sides of strips with butter-flavored cooking spray. Bake at 350u0b0 for 4-5 minutes or until crisp. Meanwhile, in a
3. , cook chicken in oil over medium heat until no longer pink; set aside.
4. Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken.
5. In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

flour tortillas, butter, chicken breasts, olive oil, readytoserve salad greens, whole kernel corn, black beans, tomatoes, green pepper, jicama, green onions, cheddar cheese, salad dressing, barbecue sauce

Taken from www.tasteofhome.com/recipes/southwestern-chicken-salad/ (may not work)