Mexican Chicken Salad

This is a great summer salad Diane made while we were in St. George.

Ingredients

4 cups chopped cooked chicken

2 cups (8 ounces) shredded cheddar cheese

1 can (4 ounces) chopped green chilies

1 envelop taco seasoning mix

1 can (15 - 16 ounces) kidney beans, rinsed and drained

1/2 cup sliced olives

1/2 cup miracle whip

1/2 cup sour cream

4 tablespoons chopped red pepper

4 tablespoons chopped green pepper

1 small onion
5 - 6 cups shredded lettuce

4 medium tomatoes, chopped

1 bag corn chips

Directions

In a large bowl, combine the first 11 ingredients; mix well. Cover and shill until ready to serve. Serve on a bed of lettuce; top with tomatoes and corn chips.

Serves 8.