1. Combine corn, bell pepper, beans, avocado, cilantro, lime juice, jalapeño and 1/4 teaspoon salt in medium bowl. Set aside.
2. Combine black pepper, remaining 1/4 teaspoon salt and chili powder in small bowl; sprinkle over chicken.
3. Coat grill pan with cooking spray. Cook chicken over medium-high heat 4 minutes per side or until no longer pink in center.
4. Serve chicken topped with half of salsa; refrigerate remaining salsa for another use.
Calories: 230 calories, Carbohydrates: 16 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 60 mg, Sodium: 425 mg, Fiber: 5 g
Exchanges per serving: 1 Bread/Starch, 1 Vegetable, 3 Meat.
Copyright Diabetic Cooking.