Layered Chicken Taco Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Quick to do Taco Salad with homemade Guacamole. This one is really really good and another great way to use up leftover chicken. Times do not include chilling. Ingredients:
2 cups diced cooked chicken |
1 1/4 ounces taco seasoning mix |
1/2 cup water |
4 cups shredded lettuce |
1/4 cup sliced green onion |
2 ripe avocados, peeled, pit removed and mashed |
1/4-1/2 cup sour cream |
2 tablespoons salsa |
1 tablespoon lemon juice |
salt and pepper |
1 cup chopped seeded tomato |
1/2 cup ripe sliced ripe olives |
1 1/2 cups shredded colby-monterey jack cheese |
1 1/2 cups corn chips, crushed |
Directions:
1. Combine chicken, taco seasoning mix and water.
2. Cook and stir over medium-low heat 5 to 10 minutes or until sauce is thickened.
3. Make guacamole by mixing well; avocados, sour cream, salsa, lemon juice and salt and pepper.
4. In a 2-quart glass bowl layer; lettuce, tomato, green onions, chicken mixture, guacamole, olives and cheese.
5. Cover and refrigerate 1 hour.
6. Top with corn chips before serving.
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