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Belle's Cookbook · Belle's Cookbook (II) · Belle's Cookbook (III) |
MEXICAN CHICKEN SALAD | |
6 cups shredded lettuce 3 cups crushed tortilla chips 2 cups cooked chicken, cubed approximately 2 cups canned kidney beans, rinsed and drained 1/2 cup HIDDEN VALLEY® Original Ranch Home style Thick & Creamy Dressing 1/2 cup shredded Cheddar cheese tomatoes and olives, for garnish 1/2 teaspoon black pepper 1/4 teaspoon garlic powder dash of hot pepper (optional) In a large serving bowl, combine all ingredients and mix well. Top with ripe diced tomatoes and pitted olives, if desired. 6 servings. Submitted by: Belle |
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