Mexican Chef's Salad

Directions

Bone and dice the chicken.

Heat a small amount of vegetable oil in a large frying pan until it starts to smoke.

Add the chicken cubes and fry over medium-high heat, stirring frequently, until they are browned (2 or 3 minutes).

To the chicken, add the drained kidney beans, salt and chili powder.

Reduce heat and simmer 10 minutes.

Chop the tomatoes, onion and lettuce.

Grate the cheese.

Toss them together in a salad bowl with the salad dressing and picante sauce.

Slice the avocado and add to the salad.

Break the tortilla chips into flakes and add to the salad.

Mix the cooked chicken and beans into the cold salad.

Decorate with extra chips and slices of avocado and tomato.

Serve immediately.