Mexican Chicken Salad

By:
By:

Ingredients

  • 4 cups fully cooked chicken, chopped
  • 2 cups cheddar cheese
  • 1 oz. green bell pepper, chopped
  • 1 oz. red bell pepper, chopped
  • 1 lb. kidney beans
  • 1 lb. yellow onion, chopped
  • 4 oz. sour cream
  • 4 oz. mayonnaise
  • 1 1/4 oz. taco seasoning
  • Julienne corn tortilla, fried
  • Shredded iceberg lettuce
  • 1 1/2 lb. chopped tomatoes
  • 2 oz. sliced black olives

    Directions

    1. Combine first six ingredients in a large bowl to make a salad and toss well. Set aside.



    2. Combine sour cream, mayonnaise and taco seasoning, mix well and toss with salad.



    3. Put corn chips in center of plate and top with lettuce.



    4. Place chicken salad on top, then olives and tomatoes.



    Prep time: 30 minutes



    Cook time: 5 minutes



    Yield: 2.5 qt. (6.67 portions)

  • WHSV-TV3
    50 North Main Street Harrisonburg, VA 22801 540-433-9191 - Switchboard 540-433- 4028 - Fax 540-433-2700 - News Fax

    WSVF Public Inspection File

    Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability