Mexican Chicken Salad 
3 Points per serving


1 Tbsp. olive oil
2 whole chicken breasts, skinned, boned and cut into 2" strips
1/2 tsp. garlic salt
1 16-oz. pkg. frozen corn
1 cup chopped plum tomatoes
1 15-oz. can black beans, rinsed and drained
5 green onions, chopped
1 red bell pepper (Capsicum), chopped

Heat oil in 12" skillet. Sprinkle chicken with garlic salt, then saute in pan until no
 longer pink, about 5 minutes.

Combine cooked chicken, corn, tomatoes, black beans, onions, and red peppers 
in large bowl.

1 pkg. lettuce mix

When ready to eat, combine chicken mixture with lettuce. 

Serve along with avocados, cheese, tortilla chips, sour cream and salsa. 
Each diner garnishes his own salad as desired.