Quick and Easy Chicken Taco Salad

1 pound chicken breast, chopped
1 cup pepperjack cheese, shredded
1 can refried black beans
1 avocado, sliced
1/2 cup mayo
1/4 ketchup
1 package McCormick chicken taco seasoning mix
1 tablespoon oil
1/2 cup water
1/2 teaspoon pepper
1/8 cup milk
tortilla chips
sour cream

1. Heat up oil in large skillet on medium heat. Add chicken, cook and stir until no longer pink. Stir in seasoning mix and water. Bring to a boil and simmer until the liquid is absorbed stirring occasionally.
2. In small mixing bowl add mayo, ketchup and pepper. Mix and set aside. This is the dressing.
3. In microwave safe bowl add refried beans, milk, and salsa to your taste. Microwave for about 90 seconds or until warm. Stir and set aside. (This can also be done in a small saucepan on the stove.)
4. To serve put a small amount of crushed tortilla chips on the bottom of the bowl. Then add a couple spoonfuls of refried beans, cheese, lettuce, tomatoes, avocados, and chicken. Top with dressing, and sour cream.

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