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Green Chili Chicken Salad

1 pound skinless chicken breasts
14 oz. can or jar of green salsa or homemade green salsa
1 head of romaine or other dark green leaf lettuce, torn into bite-sized pieces
2 large tomatoes, chopped
1 cup reduced fat cheddar cheese, grated
1 14 ½ oz. can black or pinto beans, rinsed and drained
½ cup low fat (light) or non fat sour cream
Baked tortilla chips

In a large pot, bring chicken to a boil, simmer until cooked, and remove from pot.  Discard liquid.  Meanwhile, wash and prepare vegetables.  Shred chicken and return to same pot, add the green salsa and cook for about 5 minutes, remove from heat allowing to cool.  
In a large bowl, place the lettuce, tomatoes, cheese, and beans, toss gently.  Add the chicken, toss.  Garnish each serving with 1 tablespoon sour cream and a couple of chips.  Serve immediately.  
Serves: 6