Mexican Chicken Salad

This is great to have when you've got leftover chicken from the grill or from a roast.

Here is the recipe from Southern Living:

4 c chopped cooked chicken
2 c shredded sharp Cheddar

Use what you like of these:
2 T chopped green pepper
2 T chopped sweet red pepper
1 16 oz can red kidney beans, rinsed and drained
1 4.5 oz can of chopped green chilis
1 med. onion, chopped

Dressing:
1/2 c sour cream
1/2 c mayo
1 pkg (1.25 oz) taco seasoning mix

Or use your favorite oil and vinegar dressing.

Corn chips
Shredded iceburg or romaine lettuce
2 med tomatoes, coarsely chopped
2 med avocadoes, coarsely chopped (skin and remove pit, of course)
1 can (2 1/4 oz) sliced ripe olives, drained

Combine the first 7 ingredients (or of those, what you want to use). Set aside.

Use the dressing of your choice (mix ingredients for Dressing 1 together). Pour over chicken mixture; toss gently, cover and chill.

Place corn chip on a plate; top with lettuce. Spoon chicken mixture onto lettuce. Top with tomato, avocado and olives. Serves 8.

When I made this I made only 2 servings. I used the oil and vinegar dressing and just poured it all over the salad rather than mixing and chilling. :) I'm never one to follow a recipe, but I figured I'd give you the "official" recipe then let you adapt it.


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