Chicken Quesadillas with Corn-Tomato Salad

Makes 4 servings

Ingredients

Corn-Tomato Salad:

1 cup thawed frozen corn kernels
1/2 green bell pepper, seeded and diced
1/2 tomato, seeded and diced
2 tbsp chopped cilantro
2 tsp balsamic vinegar

Chicken Quesadillas

1 1/2 cups diced cooked chicken breast
1 cup shredded iceberg lettuce
1/2 cup thick and chunky salsa
6 (8") flour tortillas
1/3 cup shredded sharp cheddar cheese

In a medium bowl, combine the salad ingredient; set aside.  To prepare the
quesadillas, in another bowl, combine the chicken, lettuce, and salsa; divide
among 3 of the tortillas.  Sprinkle with the cheese; top with the 3 remaining
tortillas.  Spray a large nonstick skillet with nonstick cooking spray.  Cook
the quesadillas, one at a time, until lightly browned, 3 minutes on each side;
turn carefully with a wide spatula.  Cut the quesadillas into quarters; arrange
3 quarters on each of 4 plates. Serve with the salad on the side. 

POINTS:  6