tex-mex chicken salad
- Categories
- Greensalads
- Southwest
- Left chick
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cooked chicken, duced |
| ¼ cup | Mayonnaise |
| ¼ cup | Sour cream |
| 4 ounces | Chpd green chilies, undraind |
| 1 teaspoon | Ground cumin |
| Salt and pepper to taste | |
| 1 small | Onion, chpd |
| 4 | 8" flour tortillas |
| 1 cup | Cheese, shredded |
| ⅓ cup | Sliced black olives |
| 3 cups | Lettuce, shredded |
| 1 large | Tomato, diced |
| Sour cream | |
| Picante sauce |
TASTE AND TOUR OF DALLAS
Combine mayonnaise and ¼ cup sour cream; stir well. Add the next 4 ingredients and add chicken and onions; stir well. Cover and refrigerate at least 2 hours. When ready to serve place tortillas on a baking sheet; sprinkle cheese evenly over each tortilla. Bake at 300 degrees until cheese melts; transfer to individual serving plates. Arrange lettuce over cheese; top each with ¼ of the chicken mixture. Garnish with olives, sour cream and tomato. Serve with picante sauce. Source: A Taste and Tour of Dallas by Candy Coleman.
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