Chicken Taco Salad

Points per serving: 4

3/4 cup chopped onion
1 and 1/2 cups (8 oz) diced cooked chicken breasts
5 oz (one 8 oz can) canned pinto beans (rinsed and drained)
1/2 cup water
1 and 1/2 teaspoons taco seasoning mix
4 cups shredded lettuce
2 cups chopped fresh tomato
1/2 cup chopped green bell pepper
3/4 cup (3 oz) Kraft shredded reduced fat cheddar cheese
1 and 1/2 cups Corn Chex
3/4 cup chunky salsa
6 tablespoons Land O Lakes fat free sour cream

In a large saucepan, sprayed with olive flavored cooking spray, brown onion. Stir in chicken, pinto beans. water and taco seasoning. Mix well to combine. Lower heat. Simmer 10 minutes, stirring occasionally. Meanwhile, in a large serving bowl, combine lettuce, tomato and green pepper. Spoon hot chicken mixture over lettuce mixture. Top with cheddar cheese and Corn Chex. Toss gently to combine.

For each serving: place about 2 cups mixture on a plate and top with 2 tablespoons salsa and 1 tablespoon sour cream.

**This is one of my favorite salads and it is VERY filling! Kelley's note: (disagree with me if you want, Jenn) I love this salad and it makes a lot...but it is not good the next day so make sure you have plenty of company with you to finish it all off.