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Chicken Taco Salad


2 chicken breast halves, boned, skinned, cubed
1 tbsp. oil
1/2 c. salsa
1/2 c. Miracle Whip salad dressing
1 ripe avocado, peeled, mashed
1/4 to 1/2 tsp. hot pepper sauce
3 c. tortilla chips
3 c. shredded lettuce
1 (15 oz.) can kidney beans, drained, rinsed
1/2 c. chopped tomato
Shredded Cheddar cheese


Stir-fry chicken in oil over medium high heat 4 to 5 minutes or until tender. Reduce heat to medium. Stir in salsa; cover. Simmer 5 minutes.

Stir together salad dressing, avocado and hot pepper sauce.

To serve, layer chips, lettuce, beans, chicken, tomato and avocado mixture on serving plate. Top with cheese. 4 servings. Preparation time: 20 minutes.

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