Mmmmm.... A nice Tex-Mex twist to traditional chicken salad.
Recipe from the Memphis Junior League cookbook, Heart and Soul
4 c. chopped cooked chicken
2 c. shredded sharp cheddar cheese (8 ounces)
1 16-ounce can kidney beans, drained (or black beans--even better)
1/2 c. chopped onion
1/2 c. sliced ripe olives
1/2 c. chopped sweet red or green pepper
1/2 c. mayonnaise or salad dressing
1/2 c. low-fat dairy sour cream
1 t. chili powder
1/2 t. ground cumin
1/4 t. dried basil, crushed
salt and pepper to taste
2 medium avocados, seeded, peeled, and sliced (optional)
2 medium tomatoes, chopped
In a large bowl, combine chicken, cheese, kidney beans, onion, olives, and red pepper. In a small bowl, stir together mayonnaise, sour cream, chili powder, cumin, basil, salt, and pepper. Stir into chicken mixture until coated. Cover and chill. Serve on a bed of shredded lettuce topped with avocado slices, chopped tomato, and corn chips.
Makes 6-8 main-dish servings.