Mexican Salad

Ingredients:

1 can (10 oz.) Chicken
1 can (14.25 oz.) pinto beans
1 can (4 oz.) Green Chiles
1½ cups chopped onion (1 large)
6 oz. chopped Romaine (about 1 head of a 3-head Hearts of Romaine bag)
1 medium Tomato, cut into small wedges
1 can (2.25 oz.) Black Olives, sliced
1/3 c. light sour cream (the Lucerne brand I use is 35 calories for 2 Tbl.)
1/3 c. salsa (I prefer the fresh dairy case style, but use whatever I have on hand)
1 medium avocado, diced

Directions:

1. Sauté onions over medium for 3- to 4-minutes
2. Add chicken, pinto beans, and green chilies. Turn to medium-low while you prepare the fresh part of the salad.
3. Cut, wash and dry (salad spinner) 1 head of Romaine (from 3-head bag)
4. Add remaining ingredients: Tomato, olives, avocado, sour cream and salsa, and toss well.
5. Divide salad between four plates, and top each with ¼^th of the sautéed chicken mixture.

Optional add-ons: (not included in Nutrition data)

1 oz. tortilla chips

Nutrition: (Serving size: ¼^th Recipe)
Calories: 358 Protein: 26.9g total carbohydrate: 33.5g total fat: 14.6g
sugars: 8g sodium: 846mg dietary fiber: 11.5g saturated fat: 3.2g