Mexican Garden Salad

By Debbie54

Ingredients

• 1 cup sour cream
• 1 jar (16oz) think in chunky salsa
• 3 cups cooked and shreded chicken or 1 pound ground beef, cooked and drained
• 1/4 cup water (omit for microwave prep)
• 1 pkg (1 1/4 oz) toco seasoning
• 1 head lettuce, torn in bite size pieces
• 3 cups broccoli florets
• 1 small red onion sliced thin, rings
• 1 avacado, chopped
• 1 carrot, shredded
• 1 large tomato, chopped
• 1 can (4 oz) chopped green chilies, drained
• 1 cup shredded chedder cheese
• 1 box (7 1/2 oz) torilla chips, broken

Preparation

Step 1

To prepare dressing, combine 1 cup salsa and sour cream; refrigerate until ready to serve. In a large skillet, combine chicken (or beef), remaining salsa, water, and taco seasoning mix. Bring to a boil and simmer 15-20 minutes. In a large serving bowl, layer vegetables. top with chicken (or beef) mixture, chilies, and cheese. Top each salad with broken tortilla chips and dressing
MICROWAVE DIRECTIONS: In microwave safe container combine chicken (or beef), salsa, and seasoning mix and microwave on high for 3 minutes, stirring twice.