Tex-Mex Chicken Salad

Ingredients

• 1 ¹/₄ pound(s) uncooked boneless skinless chicken breast(s)
• ¹/₂ cup(s) fat free mayonnaise
• ¹/₄ cup(s) fat free sour cream
• ¹/₂ tsp ground cumin
• ¹/₄ tsp chili powder
• 1 small sweet red pepper(s), chopped
• 1 small green pepper(s), chopped
• 2 medium uncooked scallion(s), sliced
• 15 ¹/₄ oz canned yellow corn, drained and rinsed
• 1 cup(s) canned black beans, drained and rinsed

Instructions

1. Preheat oven to 350ºF. Place chicken in a glass baking dish and bake until juices run clear, about 25 minutes. Chop into bite-size pieces; set aside. (Or save time by purchasing already cooked boneless, skinless chicken breast.)
2. In a medium bowl, combine mayonnaise, sour cream, cumin and chili powder.
3. Stir in chicken, peppers, scallions and corn; mix well. Gently fold in beans; cover and chill at least two hours. Yields about 1 cup per serving.

Source : allrecipes.Com