Mexican Taco Salad

• - boneless skinless chicken breasts, cut into 1-inch pieces
• 1/3 cup oil
• 1-1/2 qt. salsa
• 1-1/2 qt. MIRACLE WHIP Light Dressing
• 5 each avocados, peeled, pitted
• 1/4 cup DURKEE Hot Sauce
• 1-1/4 gal. tortilla chips
• 1-1/4 gal. iceberg lettuce, shredded
• 1-1/2 qt. canned kidney beans, drained, rinsed
• 1-1/4 qt. tomatoes, chopped
• 2-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
• 1-2/3 cups pitted black olives, drained, chopped

1. Saute chicken in hot oil until cooked through.
2. Add salsa; cook 5 minutes or until mixture is heated through, stirring occasionally.
3. Cover.
4. Refrigerate several hours or until chilled.
5. Place dressing, avocados and hot sauce in food processor container; cover.
6. Process until smooth.
7. Layer ingredients in full hotel pan (or one-fourth hotel pan for trial recipe) in the following order; tortilla chips, lettuce, beans, chicken mixture, tomatoes, avocado mixture, cheese and olives.
8. Cover.
9. Refrigerate until ready to serve.

chicken breasts, oil, salsa, miracle whip light dressing, avocados, hot sauce, tortilla chips, iceberg lettuce, kidney beans, tomatoes, cheddar cheese, black olives

Taken from www.kraftrecipes.com/recipes/-1980.aspx (may not work)