Mexi-Style Salsa Bowl

- 1 thinly sliced grilled or pan-grilled 2oz skinless boneless chicken thigh
- 2 cups mixed salad greens
- 1/2 cup corn kernels
- 1/2 cup black beans
- 1/4 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/2 minced jalapeno pepper
- 1 tbsp red wine vinegar
- 1 tsp olive oil
- fresh cilantro or basil to taste

Arrange chicken thigh on salad greens. Top with corn, black beans, red bell pepper, onion, and minced jalapeno pepper. Mix red wine vinegar, olive oil, and fresh cilantro or basil to taste as dressing.

Serves: 1
WW Points: 6