CHICKEN TACO SALAD
Allison Burt - Atco

1 tbsp vegetable oil
1 lb skinless, boneless chicken breasts, cut into cubes
1 pouch Campbell's Dry Onion with Chicken Broth soup and recipe mix
1/2 cup water
1 tbsp chili powder
Tortilla chips
8 cups salad greens (torn in bite-size pieces)
1 medium tomato (diced)
1/2 cup shredded cheddar cheese
Sour cream
Sliced pitted olives

In skillet, over medium-high heat, in hot oil, cook half of chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Pour off fat. Stir in soup mix, water and chili powder. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cook 10 minutes or until chicken is no longer pink, stirring occasionally. Arrange chips and salad greens on platter. Spoon chicken mixture over lettuce and chips. Top with tomato, cheese, sour cream, and olives.