Cancun Chicken Salad
Emily Patterson
Ingredients
4 c. chopped or shredded chicken
2 c. shredded sharp cheddar cheese
1 16-oz. can red kidney beans, drained and rinsed
1 medium chopped onion
1/2 c. sliced ripe olives
2 T. chopped red sweet pepper
2 T. chopped green pepper
1 4-oz. can chopped green chilies, drained
1 package taco seasoning
1/2 c. sour cream
1/2 c. mayo
2 medium avocados, 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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