Cancun Chicken Salad
Emily Patterson
Ingredients
4 cups chopped or shredded chicken
2 cups shredded sharp cheddar cheese
1 16oz can red kidney beans, drained and rinsed
1 medium chopped onion
1/2 cup sliced ripe olives
2 tbsp chopped red sweet pepper
2 tbsp chopped green pepper
1 4 oz can chopped green chilis, drained
1 pkg taco seasoning
1/2 cup sour cream
1/2 cup mayo
2 medium sized avocado, chopped
2 medium tomatoes, chopped
Corn chips and/or lettuce
Directions
1. In a bowl, combine first 8 ingredients
2. Add sour cream, mayo,and taco seasoning mix, stirring well to combine
3. To serve, place on individual beds of lettuce or with corn chips for dipping
4. Top with avocado and tomatoes
Serves 8
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