1 1/2 lbs. cooked skinless, boneless
chicken breast (cut into 1/2 in. pieces)
2 large bunches green onions
1 c. dairy sour cream
1 c. chunky Picante salsa
8 c. tortilla chips
In a medium bowl, stir together sour cream and salsa until well blended. Add chicken and 1 c. green onions. Toss to mix. Make a bed of chips on salad plates, spoon salad in center. Sprinkle remaining green onions on top.
Kathleen McFarland - Maurertown, VA