Mexican Chicken Salad

Jennifer White, RN

A Pineywoods Home Services, Inc.

4 cups of canned chicken breast
1 cup real mayonnaise
1 cup sour cream
1 package taco seasoning mix
1 16oz. can red kidney beans, drained
½ cup sliced black olives
1 medium onion, chopped
¼ cup bell pepper, chopped
¼ cup red sweet pepper, chopped
2 medium avocados, chopped
1 can 4oz. green chilies, sliced
tomato slices

Mix chicken, mayonnaise, sour cream, taco seasoning, drained beans, olives, peppers, onion, avocado, and chilies. Chill. Serve over lettuce. Garnish with tomato slices and corn chips.

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