Spaghetti Picnic Salad Recipe

• 1 to 2 lbs. boneless chicken breast or possibly thighs, skinned and cut into strips
• 1/2 c. Red Salsa
• 1 1/4 teaspoon seasoned salt, divided
• 2 tbsp. vegetable oil
• 1 pound pkg. spaghetti, broken in half, uncooked
• 2 (16 ounce.) cans pinto or possibly kidney beans, liquid removed
• 1 lg. tomato, seeded and minced
• 1/2 c. sliced green onions
• 1/2 c. sliced pitted ripe olives
• 1/2 c. shredded Cheddar cheese
• 1/2 c. shredded Monterey Jack cheese
• 1 1/4 c. lowfat sour cream
• 1/3 to 1/2 c. Red Salsa
• 3 c. torn lettuce
• 2 crushed Nacho chips

1. In medium bowl, combine chicken, 1/2 salsa and 1/4 tsp.
2. seasoned salt; mix well.
3. Marinate in refrigerator 1 hour.
4. In medium skillet, heat oil.
5. Add in chicken mix.
6. Cook till chicken is cooked through; cold slightly.
7. Prepare spaghetti according to package directions; drain.
8. In large bowl, combine spaghetti and chicken mix; toss to coat.
9. In small bowl, blend lowfat sour cream, 1/2 c. Salsa and remaining 1 tsp.
10. seasoned salt.
11. Add in spaghetti mix; toss to coat.
12. Cover; refrigeratethoroughly.
13. Before serving, add in lettuce; toss to mix.
14. Serve on lettuce lined platter topped with Nacho chips.
15. Chill leftovers.

chicken, red salsa, salt, vegetable oil, pinto, tomato, green onions, olives, cheddar cheese, shredded monterey jack cheese, sour cream, red salsa, torn lettuce, nacho chips

Taken from cookeatshare.com/recipes/spaghetti-picnic-salad-32263 (may not work)