Tex-Mex Chicken Salad

Dressing:

1/4 cup cider vinegar

3 tablespoons honey

1 1/2 teaspoons cumin

1/4 teaspoon salt and pepper

Chicken Mixture:

1 tablespoon olive oil

2 whole boneless chicken breasts, cut into 2 inch strips

1/2 teaspoon garlic salt

1 (16 ounces) package frozen corn

1 cup chopped plum tomatoes

1 (15ounces) can black beans, rinsed and drained

5 green onions, chopped

1 red bell pepper, chopped

Salad:

1 package mixed salad green

2 avocados, peeled and chopped

2 cups Mild Cheddar cheese

3 cups slightly crushed blue corn chips

1 cup sour cream

1 jar thick & chunky salsa

Mix dressing ingredients and set aside. 

 Heat oil in skillet.

Sprinkle chicken with garlic salt, then sauté in pan until no
longer pink, about 5 minutes. 

 Combined cooked chicken, corn tomatoes, black beans, onions
and red peppers in a large bowl. 

 Stir in dressing. 

 Chill at least 1 hour.

When ready to eat, combine chicken mixture with lettuce. 

 Serve along with avocados, cheese,
tortilla chips, sour cream and salsa