Chicken Taco Salad

This salad is fairly quick and easy to make if you use a rotisserie chicken.

Serves 6 ( 1 c. lettuce, topped with about 3/4 c. chicken mixture, 1/3 c. corn mixture, radishes and tortilla strips = 8 points +)

• 6 ( 6 inch) corn tortillas
• 1 c. salsa verde
• 3 oz. reduced-fat cream cheese
• 3 c. rotisserie chicken ( mixture of white and dark meat)
• 1/2 c. sliced green onions
• 2 T. lime juice, divided
• 5 tsp. olive oil, divided
• 2/3 c. black beans, drained and rinsed
• 2/3 c. frozen kernel corn, thawed
• 2/3 c. chopped red bell pepper
• 1/4 c. chopped, fresh cilantro
• 6 c. chopped Romaine lettuce
• 3 radishes, sliced thinly
• salt and pepper to taste

Preheat oven to 450. Cut tortillas into 1/4 inch strips, place on a baking sheet and spray with cooking spray. Bake 5 minutes, turn and bake an additional 5 minutes or until crisp. Cool.

Heat a nonstick skillet coated with cooking spray. Add salsa verde and cream cheese. Cook until cream cheese is melted. Stir in chicken, onions and 1 T. lime juice; remove from pan and keep warm.
Rinse out pan, add 2 tsp. oil and swirl to coat.
Add beans, corn and bell pepper. Saute, 2 minutes. Stir in cilantro.

Combine remaining 1 T. lime juice and 1 T. olive oil in a large bowl;  Add lettuce and toss to coat.

Place about 1 c. lettuce on each plate. Top with chicken mixture, corn mixture, radishes and tortilla strips. Season with salt and pepper to taste.

adapted from "Cooking Light"