Sunday, December 2, 2007

Chicken Taco Salad-Cooking

2 cups shredded lettuce
Tortilla chips
2-3 c. diced, cooked chicken
1 (4 oz.) can green chilies
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. garlic powder
1 (16 oz.) can kidney beans, drained
1 med. size can black beans
1 c. grated Cheddar cheese (may substitute Monterey Jack cheese)
1 lg. tomato, chopped
1 med. cucumber, peeled, seeded, and chopped
1/3 c. ripe olives, sliced
1 c. sour cream
1/2 c. salsa or taco sauce

Place shredded lettuce in bottom of platter or 2 1/2 quart bowl. Combine chicken, chilies (with liquid), chili powder, cumin salt, and garlic powder. Mix well to distribute spices. Allow to sit in refrigerator for 1 hour for flavors to enhance. To prepare salad, layer beans, cheese, tomatoes, cucumber, and olives over lettuce.
In small bowl, combine sour cream and taco sauce or salsa to be used as salad dressing. When ready to serve, heat tortilla chips and break chips on plate; serve salad on top. Place salad dressing on top. Serve individually.

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