"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mexican Chicken Salad Recipe

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This recipe for Mexican Chicken Salad, by , is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Reed
Added: Sunday, March 15, 2009


4 c. chopped cooked chicken (about 8 breast halves)
2 c. (8 oz.) shredded sharp Cheddar cheese
1 (16 oz.) can red kidney beans, drained and rinsed
1 medium onion, chopped
1/2 c. sliced ripe olives
2 T. chopped sweet red pepper
2 T. chopped green pepper
1 (4 oz.) can chopped green chiles, drained
1 (1 1/4 oz.) package taco seasoning
1/2 c. commercial sour cream
1/2 c. mayonnaise
2 medium-size avocados, peeled and chopped (optional)
Shredded lettuce
2 medium tomatoes, chopped
Corn chips

Combine first 11 ingredients, stirring well; cover and chill. At serving time, add avocado, if desired.
Arrange lettuce on 8 individual serving plates; spoon about 1 cup chicken mixture onto each. Top with chopped tomato and chips.

Number Of Servings:
Number Of Servings:




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