Tex Mex Chicken Salad POINTS® Value | 4 Servings | 6 Preparation Time | 20 min Cooking Time | 25 min Level of Difficulty | Easy light meals | Liven up lunch with this zesty spin on a classic. Either serve it over leafy greens or wrap it up in some Bibb lettuce. Ingredients: 1 1/4 pound uncooked boneless, skinless chicken breast(s) 1/2 cup fat-free mayonnaise 1/4 cup fat-free sour cream 1/2 tsp ground cumin 1/4 tsp chili powder 1 small sweet red pepper(s), chopped 1 small green pepper(s), chopped 2 medium scallion(s), sliced 15 1/4 oz canned yellow corn, rinsed and drained 1 cup canned black beans, rinsed and drained

Directions: Preheat oven to 350ºF. Place chicken in a glass baking dish and bake until juices run clear, about 25 minutes. Chop into bite-size pieces; set aside. (Or, save time by purchasing already cooked boneless, skinless chicken breast.) Combine mayonnaise, sour cream, cumin and chili powder in a medium bowl. Stir in chicken, peppers, scallions and corn; mix well. Gently fold in beans. Cover and chill at least two hours. Yields about 1 cup per serving.