Mexican Salad

• 2 oz cooked Chicken Thigh, sliced into 1/4 inch strips
• 2 cups mixed salad greens (Romaine, Red Leaf, Escarole, Arrugla)
• 1/2 cup Corn Kernels
• 1/4 cup diced Red Bell Pepper
• 1/4 cup diced Red Onion
• 1/2 cup Black Beans, rinsed
• 1/2 cup Minced Jalapeno Pepper
• 2 Tbsp Red Wine Vinegar
• 1 Tsp Extra Virgin Olive Oil
• Fresh Cilanto to your liking.

1. Wash and prepare salad greens and place in a serving bowl.
2. If using canned corn, drain and rinse kernels, when dry sprinkle on top of greens.
3. Add diced red bell peppers and red onions.
4. Add rinsed Black Beans on top
5. Sprinkle Jalapeno on top
6. Layer chicken on top

To Make the Dressing combine vinegar and oil, pour on top of salad and lightly toss so that everything is coated.
Serving Size = 2 Portions
Weight Watchers Point Value = 6