Tex-Mex Chicken, Corn and Black Bean Salad

June 2009: Picnic Foods

½ pound cooked chicken breast, cut in thin strips
1 cup canned black beans, rinsed and drained
1 (10 oz) box frozen corn kernels, thawed
1 tomato, coarsely chopped1 red onion, thinly sliced
1 (11 ounce) jar salsa
1/3 cup red wine vinegar
2 Tablespoons chopped fresh cilantro
8 large lettuce leaves
12 tortilla chips, crumbled

Combine the chicken, beans, corn tomato, onion, salsa, vinegar, and cilantro. Let stand at least 15 minutes. Put 2 lettuce leaves on each of 4 plates. Top with the chicken mixture, then sprinkle with the tortilla chips.

Submitted by Deena Callahan