Chicken, Corn and Black Bean Salad


  • 2 chicken breasts, cooked and shredded
  • 1/2 cup corn, drained
  • 1/2 cup black beans, drained and rinsed
  • 4 tbsp. light mayonnaise
  • 2 tbsp. vinegar
  • 1/2 plum tomato, deseeded and chopped
  • 1/2 avocado, pitted and diced
  • 1 tsp. Splenda sugar (optional)
  • 1 pita pocket, cut in half (optional)
  • 1 Romaine lettuce leaf (optional)

Combine chicken, corn, beans, mayonnaise, vinegar, tomato and sugar in a bowl.  Add the avocado pieces and gently stir.

Serve in pita pocket or on Romaine lettuce leaf.

by The Savvy Kitchen