Arizona Chicken Salad

• 1 tablespoon vegetable oil
• 2 cups skinless chicken breast, cut into chunks
• 2 cups red kidney beans, cooked or canned, drained
• 1/4 cup finely diced onion
• 2 tomatoes, chopped
• 1 teaspoon red chile powder
• 1/2 teaspoon Tabasco sauce
• 1/2 cup fat-free sour cream
• 2 tablespoons fat-free plain yogurt
• 2 tablespoons Japanese seasoned rice vinegar (see Notes)
• 2 tablespoons mayonnaise
• 2 cups grated lettuce
• 1/2 avocado, sliced
• 4 Tortillas Tostadas, in strips (see Notes)

1. In a large skillet, heat oil over medium heat; brown chicken; add beans, onion, tomato, and chile powder; reduce heat; saute for 8 minutes; cool; set aside.
2. Whisk Tabasco, sour cream, yogurt, vinegar, and mayonnaise together.
3. Place chicken and beans into a large ensaladera-salad bowl; add lettuce; mix with dressing.
4. Top with avocado slices and tortilla strips.
5. Mexican Red Sauce, Green Sauce, or Pico De Gallo goes well with this salad.

vegetable oil, chicken, red kidney beans, onion, tomatoes, red chile powder, tabasco sauce, sour cream, yogurt, rice vinegar, mayonnaise, grated lettuce, avocado, tortillas

Taken from www.cookstr.com/recipes/arizona-chicken-salad (may not work)