Title: Tex-Mex Chicken Salad
Categories: Greensalads, Southwest, Left chick
Yield: 4 Servings

--------------------------TASTE AND TOUR OF DALLAS--------------------------
2 c Cooked chicken, duced
1/4 c Mayonnaise
1/4 c Sour cream
4 oz Chpd green chilies, undraind
1 ts Ground cumin
Salt and pepper to taste
1 sm Onion, chpd
4 8" flour tortillas
1 c Cheese, shredded
1/3 c Sliced black olives
3 c Lettuce, shredded
1 lg Tomato, diced
Sour cream
Picante sauce

Combine mayonnaise and 1/4 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 1/4 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.

Posted to MealMaster Recipes List, Digest #151

Date: Fri, 31 May 1996 11:47:26 -0700

From: Dan Schamber