2 boneless chicken breasts
Cornstarch
Season-All
Garlic powder
Picante sauce
Lettuce for 2
Cubed tomatoes
Red or green onion rings
3 fresh mushrooms, sliced
1/2 can kidney beans, drained
Grated Monterey Jack cheese
Avocado slices, if desired, or guacamole
Sour cream, if desired
Catalina dressing

Cut chicken into bite-size pieces and sprinkle with cornstarch, Season-All, garlic powder and put into skillet. Pour picante sauce over the chicken and brown. Cool completely.

Toss lettuce, tomatoes, onion, mushrooms, beans together with chicken and dressing and put on individual serving plates. Garnish with avocado and sour cream and grated cheese.