Tex Mex Chicken Salad
4 Cups cooked chicken, shredded
2 Cups Sharp Cheddar cheese, shredded
16 ounce Can red kidney beans, rinsed and drained
1 Medium onion, chopped
1/2 Cup olives, sliced
2 Tablespoons sweet red pepper, diced
2 Tablespoons green pepper, diced
1 Can chopped green chiles, drained
1/2 cup canned corn, well drained
1 Package taco seasoning mix
1/2 Cup sour cream
1/2 Cup mayonnaise
1/2 cup tomato salsa
***Topping***
2 Medium avocados, peeled and chopped
shredded lettuce
2 Medium tomatoes, chopped
corn chips
Combine all salad ingredients in a large bowl. Mix well to combine.
Cover and chill. At serving time, toss in avocado.
Arrange lettuce on 8 individual serving plates; spoon about 1 cup chicken mixture onto each.
Top with chopped tomato and chips.
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