Layered Chicken Taco Salad

Quick to do Taco Salad with homemade Guacamole. This one is really really good and another great way to use up leftover chicken. Times do not include chilling.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 2  cups  diced  cooked chicken
• 1 1⁄4 ounces  taco seasoning mix
• 1⁄2 cup water
• 4  cups  shredded lettuce
• 1⁄4 cup  sliced green onion
• 2  ripe avocados, peeled, pit removed and mashed
• 1⁄4-1⁄2 cup sour cream
• 2  tablespoons salsa
• 1  tablespoon lemon juice
•  salt and pepper
• 1  cup  chopped seeded tomatoes
• 1⁄2 cup  ripe sliced ripe olives
• 1 1⁄2 cups  shredded colby-monterey jack cheese
• 1 1⁄2 cups  corn chips, crushed

Directions

1. Combine chicken, taco seasoning mix and water.
2. Cook and stir over medium-low heat 5 to 10 minutes or until sauce is thickened.
3. Make guacamole by mixing well; avocados, sour cream, salsa, lemon juice and salt and pepper.
4. In a 2-quart glass bowl layer; lettuce, tomato, green onions, chicken mixture, guacamole, olives and cheese.
5. Cover and refrigerate 1 hour.
6. Top with corn chips before serving.