Creamy Southwest Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Kingman, Arizona, Vicki Ann Roehrick shares this tasty alternative to taco salad. The creamy chicken mixture is delicious served over lettuce and topped with tortilla chips. If jalapeno-flavored cream cheese and chopped jalapenos. Ingredients:
2 pounds boneless skinless chicken breast, cubed |
1/2 cup chopped jalapeno pepper |
1 green onion, sliced |
2 tablespoons butter |
2 cartons (8 ounces each) whipped cream cheese |
1 can (14-1/2 ounces) diced tomatoes |
1/2 cup salsa |
1/2 teaspoon salt |
shredded lettuce |
1 cup (4 ounces) shredded monterey jack cheese |
1 can (3.8 ounces) sliced ripe olives, drained |
3 cups crushed tortilla chips |
Directions:
1. In a large skillet, saute the chicken, jalapenos and onion in butter until chicken is no longer pink.
2. Add the cream cheese, tomatoes, salsa and salt; stir until blended. Serve over lettuce; sprinkle with cheese, olives and tortilla chips. Yield: 6 servings.
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