Mexican Chicken Salad

Yield: 4 servings; 4 points per serving

2 item chicken breast, cooked, skinless

1 head lettuce

1 cup canned yellow corn

1 cup canned black beans

1 cup fat-free sour cream

1/2 cup salsa

15 pieces Baked Bite-Size Tortilla Chips

In a bowl, add lettuce/spinach. Shred 2 cooked chicken breast and add to lettuce. Mix drained and rinsed can of black beans with drained can of corn and add to salad. Toss salad. Add crushed baked tostitos.

Dressing: Mix sour cream and salsa.

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Buffalo Chicken Strips Salad

Yield: 8 servings; 5 points per serving

2 lbs. Boneless skinless chicken breast

2 Teaspoon of Extra Virgin Olive Oil

2 Tablespoon Hot Sauce, Cayenne Pepper sauce, plus more to taste

4 Romaine hearts lettuce, cut into 1-inch strips (about 16 cups)

Dressing Recipe:

4 Tablespoon Miracle Whip

½ Cup Low fat Buttermilk

½ Cup Plain Fat Free yogurt

2 Tablespoon white vinegar

1 Teaspoon Equal spoon able

2/3 Crumbled Blue Cheese

Salt and Pepper to taste

Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt into the paper towel and place in the refrigerator for 20 minutes to drain and thicken.

In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise (Miracle Whip) until smooth, add the vinegar and sugar and continue to whisk until all ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.

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