Mexican Chicken Salad

• 1 lb. skinned, boneless chicken breasts, cut into strips
• 2 Tbsp. margarine or butter
• 1/2 c. water
• 2 tsp. instant or 2 cubes chicken bouillon
• 1 tsp. chili powder
• 1/2 tsp. ground cumin and garlic powder
• 1 1/2 c. sour cream, at room temperature
• 4 fried tortillas or tostada shells
• shredded lettuce
• garnishes (chopped tomato, green onions and sliced ripe olives)

1. In a large skillet, brown chicken in margarine.
2. Add water, bouillon, chili powder, cumin and garlic powder.
3. Cover; simmer 5 to 10 minutes or until chicken is tender.
4. Stir in sour cream; heat through (do not boil).
5. Top each tortilla with lettuce, then chicken mixture.
6. Garnish.
7. Makes 4 servings.

chicken breasts, margarine, water, chicken bouillon, chili powder, ground cumin, sour cream, tortillas, shredded lettuce, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=928216 (may not work)