Mexican Chicken Salad
|Cooked chicken||1⁄4 Pound, skinned boned, diced|
|Tomato||1 Medium, seeded and diced|
|Canned whole kernel corn||1⁄2 Cup (8 tbs), drained|
|Chopped green onions||1⁄4 Cup (4 tbs) (Or Scallions)|
|Diced green bell pepper||1⁄4 Cup (4 tbs)|
|Sour cream||3 Tablespoon|
|Jalapeno pepper||1⁄2 Small, seeded and minced|
|Reduced-calorie mayonnaise||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Chopped fresh cilantro||1 Tablespoon (Or Chinese Parsley)|
|Chopped parsley||1 Tablespoon|
|Freshly squeezed lime juice||1 Tablespoon|
|Shredded lettuce||2 Cup (32 tbs)|
|6 inch corn tortilla||1 , toasted and cut in half|
1) In medium mixing bowl, add all the ingredients except lettuce and tortilla.
2) Toss well to combine.
3) Use a chilled serving plate to line with lettuce.
4) Spoon the chicken mixture onto center of lettuce.
5) Serve the salad with tortilla.