Mexican Chicken Salad
|Cooked and cubed chicken||1 1⁄2 Cup (24 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Whole kernel corn||1⁄2 Cup (8 tbs) (With Red And Green Peppers)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Reduced fat cheddar cheese||1⁄4 Pound, cubed 1/4 inch (Alpine Lace Deli)|
|Canned black beans||15 Ounce, rinsed (Drained)|
|Light sour cream||1⁄3 Cup (5.33 tbs) (Land O Lakes)|
|Chunky salsa||1⁄3 Cup (5.33 tbs) (Thick)|
|Celery leaves||1 Tablespoon (If Desired)|
Cut tops from tomatoes. Scoop out seeds and pulp; discard. Place tomatoes, cut-side down, on paper towels to drain.
Meanwhile, combine all ingredients except sour cream, salsa and celery leaves in large bowl. Gently stir in sour cream and salsa. Spoon salad into tomatoes. Garnish with celery leaves, if desired.