Mexican Chicken Salad
- prep time:
- 20 min
- total time:
- 50 min to 1 hr. 20 minutes--depending on tamount of time to chill chicken mixture
Makes 8 servings
BRENDA TURNER
Salad includes grilled chicken and can be eaten as an entree
ingredients
- 4 cups of chopped cooked chicken (chicken can be grilled, broiled or baked)
- 2 cups (8 ounces) shredded sharp Cheddar cheese
- 2 tablespoons chopped green pepper
- 2 tablespoons chopped sweet red pepper
- 1 (16 ounce) can red kidney beans, rinsed and drained
- 1 (4.5 ounce) can chopped green chiles, drained
- 1 medium onion, chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 (1.25 ounce) package taco seasoning mix
- Corn chips
- Shredded iceberg lettuce
- 2 medium tomatoes, coarsely chopped
- 2 medium avocados, seeded, and coarsely chopped (optional--never included)
- 1 (2 1/4 ounce) can sliced ripe olives, drained (optional)
directions
- 1
Combine first 7 ingredients in a large bowl; toss well. Set aside.
- 2
Combine sour cream, mayonnaise, and taco seasoning mix, stir well, and pour over chicken mixture. Toss gently; cover and chill for 30 minutes to 1 hour. If you like your chicken drier, add only 2/3rd of mayo mixture to chicken, mix and add remainder if desired.
- 3
Place corn chips on each plate; top with lettuce. Spoon chicken mixture onto lettuce. Top with tomato, avocado, and olives.
notes
For four servings, half all ingredients.
Source: Margaret Blake
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