Southwestern Chicken Salad Recipe

Southwestern Chicken Salad
2 flour tortillas (6 inches), cut into 1/2 inch strips
Butter-flavored nonstick cooking spray
1 lb. boneless skinless chicken breasts, cut into 1 in. cubes
1 tsp olive oil
6 cups ready-to-serve salad greens
1 can (15.25 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained (I'm using reduced sodium)
2 cups chopped tomatoes, divided
1 medium green pepper, diced
1/2 cup cubed jicama or sliced water chestnuts (I'm using jicama)
1/3 cup chopped green onions
1/2 cup shredded reduced-fat cheddar cheese (I'm just using regular cheddar)
2/3 cup fat-free ranch salad dressing
4 tsp barbecue sauce

Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake @ 350 for 4-5 min. or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside.

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. In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad. Yield: 6 servings

Southwestern Chicken Salad
(BBQ Ranch Dressing not shown in pic)