Southwestern Chicken Salad

• 3 tsp. olive oil
• 1 1/4 lb. chicken-breast tenders
• 1 tsp. ground cumin
• 1/4 tsp. dried oregano
• salt
• 1 small onion
• 1 can red kidney beans
• 2 ear corn
• 1 medium red pepper
• 1 c. salsa
• 13 c. reduced-fat sour cream
• 1 bag cut romaine lettuce

1. In 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute.
2. Toss chicken with cumin, oregano, and 1/4 teaspoon salt; add to skillet and cook 10 to 12 minutes or until chicken loses its pink color throughout, stirring occasionally.
3. With slotted spoon, transfer chicken to bowl.
4. To same skillet, add onion and remaining 1 teaspoon oil and cook 10 to 12 minutes or until onion is tender and lightly browned.
5. Meanwhile, in medium bowl, combine beans, corn, and red pepper; set aside.
6. In small bowl, combine salsa and sour cream for dressing.
7. Remove skillet from heat; stir in cooked chicken.
8. On 1 large platter or 6 dinner plates, place romaine; top with bean mixture, then chicken mixture.
9. Serve with salsa dressing.

olive oil, chickenbreast tenders, ground cumin, oregano, salt, onion, red kidney beans, corn, red pepper, salsa, sour cream, romaine lettuce

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