Gringo Chicken Salad Recipe
Ingredients
| Cooked chicken | 4 Cup (16 tbs), chopped | |
| Shredded sharp Cheddar cheese | 2 Cup (16 tbs) | |
| Kidney beans | 1 16 Ounce, drained | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Ripe olives | 1/2 Cup (16 tbs), sliced | |
| 1/2 cup chopped sweet red or green pepper | ||
| 1/2 cup mayonnaise or salad dressing | ||
| 1/2 cup low-fat dairy sour cream | ||
| Chili powder | 1 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Dried basil | 1/4 Teaspoon, crushed | |
| Shredded lettuce | ||
| 2 medium avocados, seeded, peeled, and sliced | ||
| Tomatoes | 2 Medium, chopped | |
| Corn chips | ||
| 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.
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.
Chef
