Chicken Salad Ole Recipe
Ingredients
1 package (12 ounces) refrigerated breaded chicken nuggets
4 cups bite-size pieces lettuce (any kind)
2 cups coarsely crushed tortilla or corn chips
1 small avocado, peeled, pitted, and thinly sliced
2 medium-size tomatoes, cored, seeded, and chopped but not peeled
1 can (4 ounces) chopped green chilies, drained
1/2 cup thinly sliced pitted black olives
For the dressing:
1/2 cup sour cream or plain low-fat yogurt
2 tablespoons olive oil
1 tablespoon lime or lemon juice
1 small clove garlic, minced
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
Directions
Preheat the oven to 400° F.
Spread the chicken nuggets on a baking sheet and bake, uncovered, for 7 minutes or until crisp and lightly browned.
Meanwhile, arrange the lettuce in an even layer on a large platter.
Layer the tortilla chips, avocado, tomatoes, chilies, and olives on top.
For the dressing: In a small bowl, whisk the sour cream with the oil, lime juice, garlic, cumin, and pepper until smooth.
Pour the dressing over the salad, then arrange the hot chicken nuggets on top.
Spread the chicken nuggets on a baking sheet and bake, uncovered, for 7 minutes or until crisp and lightly browned.
Meanwhile, arrange the lettuce in an even layer on a large platter.
Layer the tortilla chips, avocado, tomatoes, chilies, and olives on top.
For the dressing: In a small bowl, whisk the sour cream with the oil, lime juice, garlic, cumin, and pepper until smooth.
Pour the dressing over the salad, then arrange the hot chicken nuggets on top.
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