Mexican Chicken Salad

• 7 ounces chicken breasts, sliced
• 12 head iceberg lettuce, chopped
• 1 green bell peppers or 1 red bell pepper, sliced
• 1 tomatoes, sliced
• 13 cup red onion, sliced
• 1 teaspoon chili powder
• 1 tablespoon sour cream
• 12 avocado, sliced
• 12 cup monterey jack cheese or 12 cup cheddar cheese
• 1 pinch salt
• 1 pinch black pepper
• 12 cup ranch dressing
• 12 cup avocado
• fresh cilantro

1. Saute chicken until nearly cooked, then add bell peppers and onion, cook until lightly browned.
2. Add salt and pepper to taste and chili powder for flavor and color.
3. Special dressing; mix ranch dressing, avocado, and cilantro to blend, put on top of salad.
4. Place chicken mixture on top of lettuce; top with tomatoes, sour cream, avocado, cheese, and the specal dressing, serve.

chicken breasts, green bell peppers, tomatoes, red onion, chili powder, sour cream, avocado, cheese, salt, black pepper, ranch dressing, avocado, fresh cilantro

Taken from www.food.com/recipe/mexican-chicken-salad-120718 (may not work)