Tex-Mex chicken salad(tweeked)

[connie]

Tex-Mex Chicken Salad
Core Recipe
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, chopped
2 medium scallion(s), sliced( I used red onion)
15 1/4 oz canned yellow corn, rinsed and drained
1 cup canned black beans, rinsed and drained (I used hot chilli beans)
I added black olives & celery . 1/2 cup of ff ranch & 1/4 cup bbq sauce.

Instructions
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.