Tex-Mex Chicken, Corn, and Black Bean Salad

1/2 lb cooked chicken breast, cut into thin strips
1 cup canned black beans, rinsed and drained
1 10oz. box frozen corn kernels, thawed
1 tomato, coarsely chopped
1 red onion, thinly sliced
1 11 oz. jar salsa
1/3 cup red-wine vinegar
2 TBSP chopped cilantro
8 large lettuce leaves
12 baked tortilla chips, crumbled

Combine the chicken, beans, corn, tomato, onion, salsa, vinegar, and cilantro. Let stand at least 15 min.
Put 2 lettuce leaves on each of 4 plates. Divide the chicken mix among the plates, then sprinkle with the tortilla chips.

6 Points per serving.