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Gringo Chicken Salad

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Ingredients
  Chopped cooked chicken 4 Cup (64 tbs)
  Shredded sharp cheddar cheese 8 Ounce (2 Cup)
  Canned kidney beans 16 Ounce, drained (1 Can)
  Chopped onion 1⁄2 Cup (8 tbs)
  Sliced ripe olives 1⁄2 Cup (8 tbs)
  Chopped sweet red pepper/Chopped sweet green pepper 1⁄2 Cup (8 tbs)
  Salad dressing/Mayonnaise 1⁄2 Cup (8 tbs)
  Low fat sour cream 1⁄2 Cup (8 tbs) (Dairy Cream)
  Chili powder 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Dried basil 1⁄4 Teaspoon, crushed
  Shredded lettuce 1⁄2
  Avocados 2 Medium, seeded, peeled, and sliced
  Tomatoes 2 Medium, chopped
  Corn chips 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) In a small bowl, add together mayonnaise, sour cream, chili powder, cumin, basil, salt, and pepper to combine all together.

MAKING
2) In a large bowl, mix chicken, cheese, kidney beans, onion, olives, and red pepper.
3) Add the liquid mixture and stir well to evenly coat the chicken.
4) Cover with a lid and place inside refrigerator to chill down.

SERVING
5) On a serving platter, prepare a bed of shredded lettuce. Serve the salad over the lettuce and garnish with aavocado slices, chopped tomato, and corn chips.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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