Chicken And Tortilla Salad

• 1 1/3 lb chicken breasts
• 2 tbsp sunflower oil
• 1/2 tsp ground paprika
• 3/4 cup sour cream
• 2 tbsp vinegar
• 1/2 cup milk
• 1 (14 oz) can corn, drained
• 1 (14 oz) can red kidney beans, drained
• 4 tbsp tomato salsa
• 1 None avocado
• 2 tbsp lime juice
• 1 None iceberg lettuce, shredded
• 14 oz tortilla chips
• 7 oz Cheddar cheese, grated

1. Cut the chicken into small pieces and season with salt and pepper. Heat the oil in a frying pan and cook the chicken for 8-10 minutes until cooked through. Sprinkle with the paprika and cook for another 1 minute. Leave to cool.
2. Put the sour cream, vinegar and milk in a bowl and whisk together. Season to taste. In a separate bowl, mix together the sweet corn, kidney beans and tomato salsa. Halve and stone the avocado, cut into small pieces and mix with the lime juice.
3. Layer up the lettuce, chicken, corn and kidney beans, tortilla chips, avocado, Cheddar and dressing in a large serving bowl, scattering plenty of tortilla chips on top.

chicken breasts, sunflower oil, ground paprika, sour cream, vinegar, milk, corn, red kidney beans, tomato salsa, avocado, lime juice, iceberg lettuce, tortilla chips, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/21755 (may not work)