Chicken Quesadillas with Corn Tomato Salad

Makes 4 servings - 297 calories per serving

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
1/4 tsp salt

Quesadillas

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

In a medium bow, combine the salad ingredients; set aside.

To prepare the quesadillas, in another medium bow, 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. One at a time, cook the quesadillas until lightly browned, 3 minutes on each side; turn carefully with wide spatula.

Cut the quesadillas into quarters; arrange 3 quarters on each of 4 plates. Serve with the salad on the side.