Sunday, September 9, 2012

Gringo Chicken Salad

Gringo Chicken Salad

4 c. chopped cooked chicken
2 c. shredded sharp cheddar cheese (8 ounces)
1 16-ounce can small red beans, drained (or black beans)
1/2 c. chopped red onion
1/2 c. chopped ripe olives
1/2 c. chopped sweet red or green bell pepper
1/2 c. mayonnaise
1/2 c. low-fat dairy sour cream
1/2 packet of taco seasoning
salt and pepper to taste
shredded lettuce
2 medium avocados, seeded, peeled, and sliced (optional)
2 medium tomatoes, chopped
Tortilla scoop chips

In a large bowl, combine chicken, cheese, beans, onion, olives, and red pepper. In a small bowl, stir together mayonnaise, sour cream, taco seasoning, salt, and pepper. Stir into chicken mixture until coated. Cover and chill. Serve on a bed of shredded lettuce topped with avocado slices, chopped tomato, and corn chips.

Makes 6-8 main-dish servings.
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