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Chicken Taco salad
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| 2 skinned and deboned chicken breasts | |
| 1 T | oil |
| 1/2 C | salsa |
| 1/2 C | miracle whip |
| 1 | ripe avocado peeled and mashed |
| 1/4 to 1/2 tsp | hot pepper sauce |
| 3 C | tortilla chips |
| 3 C | shredded romain lettuce |
| 1 15 oz can | kidney |
| black beans, alternative | |
| drained and rinsed | |
| 1/2 C | chopped tomato |
| Shredded cheese | |
Cook cubed chicken in a frying pan. Reduce heat to med. stir in salsa, cover and simmer until chicken is done and mixture thickens. Mix avocado, miracle whip and hot pepper sauce for salad dressing. To serve layer chips, lettuce, beans, chicken, cheese and tomato. Top with avocado dressing.
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