Taco Salad

by Jayne
(Charlotte, N.C)

This Taco Salad is great for kids to make, it is quick and easy to prepare and is also healthy and ideal for these hot summer days, we use left over cooked Chicken from our Roast Bird.

I usually make the dressing before the kids help as it need to marinade for a couple of hours, but they do like to mash the avocado, so you could let them help then play before finishing off the salad.

Dressing:

1 ripe avocado, mashed

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1 clove garlic, minced (or 1/4 teaspoon garlic powder)

1/4 cup olive oil

1 cup nonfat sour cream

2 or 3 drops Tabasco, or to taste

1 teaspoon chili powder

Salad:

1 medium head iceberg lettuce, torn into pieces

1/3 cup sliced green onions

1/2 cup sliced, pitted black olives, optional

2 cups cooked chicken breasts, cut into bite-sized pieces

1-1/2 cups shredded cheddar cheese

2 cups corn chips, crumbled into large pieces

3 tomatoes, cut into bite-sized pieces

Garnishes:

1 or 2 tomatoes, sliced

1 avocado, sliced

Corn chips

1. Mix salad dressing ingredients together. Chill at least 2 hours to combine flavors.

2. Combine salad ingredients. Pour dressing over salad and toss gently. Garnish with additional corn chips, tomatoes, and avocado