Southwest Chicken & Black Bean Salad
Serve with baked tortilla chips.

Servings: 4

• 1/4 cup fat-free mayonnaise
• 1/4 cup low-fat sour cream
• 1/2 cup chopped cilantro
• 1 teaspoon grated lime zest
• 3 tablespoons lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper*
• 1/2 teaspoon salt
• 3 cups cooked chicken breasts, cut into 3/4 inch cubes
• 1 - 15 ounce can black beans, rinsed and drained
• 1 cup frozen corn kernals
• 1 red, yellow or orange bell pepper, diced
• 1/4 cup diced red or sweet hybrid onions
• 2 heads Boston or green leaf lettuce, separated into leaves

Stir together mayonnaise, sour cream, cilantro, lime zest, lime juice, cumin, ground red pepper, and salt in a large bowl; gently stir in chicken, beans corn, bell pepper,and onion.

Divide lettuce evenly among four plates and top with chicken salad.

* May reduce to 1/8 teaspoon if you are sensitive to pepper.

Per Serving: 329 Calories; 8g Fat (20.8% calories from fat); 2g Saturated Fat; 31g Protein; 35g Carbohydrate; 9g Dietary Fiber; 61mg Cholesterol; 864mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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