Southwestern Chicken Salad

2 flour tortillas (6-inches), cut into ½-inch strips
Butter-flavored nonstick cooking spray
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
1 tsp. olive oil
6 cups ready-to-serve salad greens
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
2 c. chopped tomatoes, divided
1 medium green pepper, diced
½ c. cubed peeled jicama or sliced water chestnuts
1/3 c. chopped green onions
½ c. shredded reduced-fat cheddar cheese
½ c. fat-free ranch salad dressing
4 tsp. barbecue sauce

Place tortilla strips on baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350F for 4-5 minutes or until crisp. Meanwhile, in a large non-stick skillet, cook chicken oil over medium heat until no longer pink; set aside.

Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad. Yield: 6 servings

Nutritional Analysis: 1 serving equals 331 calories, 7 g fat (2 g saturated fat), 49 mg cholesterol, 865 mg sodium, 40 g carbohydrate, 7 g fiber, 25 g protein.