Chicken Fajita Salad

• 1 (6 ounce) package southwestern-seasoned chicken breast, strips (in the lunch meat section)
• 1 bunch green onion, chopped
• 1 sweet pepper, any color, chopped
• 1 (2 1/4 ounce) cansliced black olives, drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans, rinsed and drained
• 1 head lettuce, torn (or 1 bag of ready made salad)
• 2 tomatoes, diced
• 2 cups shredded cheddar cheese
• 1 (15 ounce) bag tortilla chips
• 1 (8 ounce) carton sour cream
• 16 ounces salsa

1. Very lightly toss together the first 9 ingredients.
2. To serve, lightly crush a handful of tortilla chips on each plate, cover with a serving of the salad and top with salsa and sour cream to taste; I always add more cheese on top of mine too!

chicken, green onion, sweet pepper, black olives, kidney beans, black beans, head lettuce, tomatoes, cheddar cheese, tortilla chips, sour cream, salsa

Taken from www.food.com/recipe/chicken-fajita-salad-154684 (may not work)