Chicken Taco Salad

A favorite around here. My husband can eat a HUGE bowl of this at a time so make sure you make a lot.

2 cups cooked chicken, cubed
1 head of lettuce, shredded
1 large tomato, diced
2 green onions, sliced, or 1/4 cup red onion, diced
1 cup cucumber, peeled and diced
1 can kidney beans or black beans, drained and rinsed
1 cup shredded cheddar cheese
1 cup corn, canned or frozen, thawed
1 small can sliced black olives
1 avocado, diced
1 bag tortilla chips

1 cup sour cream
1 cup salsa
1/4 cup cilantro, shredded
juice of 2 limes

In a large bowl layer lettuce, chicken, tomato, onions, cucumber, kidney beans, avocado, cheese and olives. In a mixing cup combine sour cream, salsa, cilantro and lime juice. Divide up the salad into smaller bowls for serving and top with sauce. Crush a hand full of chips onto each salad and eat.

Also, you can do this all vegetarian by leaving out the chicken and adding more beans or mexican rice (cook short grain rice according to package instructions but add 1/4 cup salsa for 1 cup of rice). Very filling and with the beans, cheese and avocado you are getting lots of protein and good oils.


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