Cookbook:Taco Salad

Chicken

 * 1 lb boneless chicken, diced
 * 1 lb kidney beans
 * ½ tsp salt
 * 1 tsp chili powder

Salad

 * 1 medium onion, chopped
 * 3 medium tomatoes, diced
 * 1 lb (about ½ large head) lettuce, chopped
 * ¼ lb cheddar cheese, grated
 * 1 cup thousand island dressing
 * ¼ cup picante sauce (or to taste)
 * 1 large avocado, peeled and sliced
 * ¾ lb corn tortilla chips

Chicken

 * 1) Bone and dice the chicken.
 * 2) Heat a small amount of vegetable oil in a large frying pan until it starts to smoke.
 * 3) Add the chicken cubes and fry over medium-high heat, stirring frequently, until they are browned (2–3 minutes).
 * 4) To the chicken, add the drained kidney beans, salt and chili powder.
 * 5) Reduce heat and simmer 10 minutes.

Salad

 * 1) Chop the tomatoes, onion and lettuce.
 * 2) Grate the cheese.
 * 3) Toss them together in a salad bowl with the salad dressing and picante sauce.
 * 4) Slice the avocado and add to the salad.
 * 5) Break the tortilla chips into flakes and add to the salad.
 * 6) Mix the cooked chicken and beans into the cold salad.
 * 7) Decorate with extra chips and slices of avocado and tomato.
 * 8) Serve immediately.