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MEXICAN CHICKEN SALAD 4 c. cooked, cubed chicken or turkey breast 1 c. sour cream or plain non-fat yogurt 1 c. mayonnaise 1 envelope taco seasoning 1/2 c. sliced black olives 1 (16 oz.) can pinto beans Note: About 3 pounds boneless chicken (cooked) yields 4 cups cubed chicken. Turkey may be used instead of chicken. In large bowl, mix cubed chicken, sour cream, mayon- naise, taco seasoning, olives, drained beans, onion, peppers, avocado and chilies. Chill. Serve over shredded lettuce. Garnish with tomato slices and corn chips. Serves 10. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!