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Salads: CHICKEN TACO SALAD - Thanks Virginia!
3/4 cup chopped onion
1 1/2 cups (8 ounces) diced cooked chicken breast
1 (8 ounce) can pinto beans, rinsed and drained
1/2 cup water
1 1/2 teaspoons taco seasoning mix
4 cups shredded lettuce
2 cups chopped fresh tomato
1/2 cup chopped green bell pepper
3/4 cup shredded reduced-fat Cheddar cheese
1 1/2 cups Corn Chex
3/4 cup chunky salsa
6 tablespoons fat-free sour cream

In a large saucepan sprayed with olive-flavored cooking spray, brown onion. Stir in chicken pinto beans, water and taco seasoning. Mix well to combine. Lower heat. Simmer 10 minutes, stirring occasionally.

Meanwhile, in a large serving bowl, combine lettuce, tomato and green bell pepper. Spoon hot chicken mixture over lettuce mixture. Top with Cheddar cheese and Corn Chex. Toss gently to combine.

For each serving, place about 2 cups mixture on a plate and top with 2 tablespoons salsa and 1 tablespoon sour cream.

Serves 6 @ 4 POINTS

cblessum on 1/3/2009