PER SERVING (1/4th of recipe, about 1 cup): 153 calories, 1.5g fat, 466mg sodium, 17.5g carbs, 3g fiber, 6g sugars, 18g protein -- PointsPlus® value 4*

Mmmm, a southwestern spin on scoopable salads! Fresh and zesty flavors mixed up with shredded chicken for your chewing pleasure...

Ingredients:
1 cup chopped red bell pepper
1/2 cup chopped onion
8 oz. cooked and shredded skinless lean chicken breast
1/2 cup canned black beans, drained and rinsed
1/2 cup sweet corn kernels, thawed from frozen
1/2 cup chopped fresh cilantro
1/4 cup sliced scallions
1/2 cup fresh salsa or pico de gallo
1/4 cup fat-free sour cream
1 tsp. taco seasoning
1/4 tsp. salt

Directions:
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add bell pepper and onion. Stirring occasionally, cook until softened, 6 - 8 minutes.

Transfer cooked veggies to a large bowl. Add chicken, black beans, corn, cilantro, and scallions. Mix well and set aside.

In a small bowl, combine salsa, sour cream, taco seasoning, and salt. Mix well. Add salsa mixture to the large bowl and toss to coat.

Cover and chill for at least 1 hour. Dig in!

MAKES 4 SERVINGS

HG Tip: Click here for the 411 on chicken shredding! 

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.