Mexican Chicken Salad

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Ready In: 15 Minutes

Servings: 8

This salad was served at a local spring festival and was enjoyed by all. The slightly spicy seasonings add just the right amount of festive flair.

Ingredients:

4 cups chopped cooked chicken

2 cups (8 ounces) shredded cheddar cheese

1 can (15 to 16 ounces) kidney beans, rinsed and drained

1 can (4 ounces) chopped green chilies

1/2 cup sliced ripe olives

1/2 cup sour cream

1/2 cup mayonnaise

1 envelope taco seasoning

2 tablespoons chopped sweet red pepper

2 tablespoons chopped green pepper

1 medium onion, chopped

5 to 6 cups shredded lettuce

2 medium tomatoes, chopped

4 cups corn chips

Directions:

1. In a large bowl, combine the first 11 ingredients; mix well. Cover and chill until ready to serve. Serve on a bed of lettuce; top with tomatoes and corn chips. Yield: 8 servings.

By RecipeOfHealth.com