1 c. sour cream
16 oz. Old El Paso thick `n chunky salsa
3 c. cooked & shredded chicken or
1 lb. ground beef, cooked & drained
1/4 c. water
1 pkg. Old El Paso taco seasoning
1 head lettuce, torn in bite-size pieces
3 c. broccoli flowerets
1 sm. red, sliced thin
1 avocado, peeled, pitted & chopped
1 carrot, shredded
1 can (4 oz.) chopped green chilies
1 c. shredded Cheddar cheese
7 1/2 oz. tortilla chips, broken

Dressing: Combine 1 cup salsa and sour cream; refrigerate until ready to serve.

Salad: In a large skillet, combine chicken, remaining salsa, water and taco seasoning mix. Bring to boil and let simmer 15-20 minutes. In a large serving bowl, layer vegetables. Top with chicken mixture, drained chilies and cheese. Top each salad with broken tortilla chips and dressing.