MEXICAN CHICKEN SALAD|
4 c. cooked, cubed chicken or
1 c. sour cream or plain
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.
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