MEXICAN GARDEN SALAD (from Marilyn Mokwa)

1 cup sour cream

1 small red onion, sliced and separated into rings

1 jar (16 ozs.) thick and chunky salsa, divided usage

1 avocado, peeled and chopped

1 carrot, shredded

3 cups cooked and shredded chicken OR 1 lb. ground beef, cooked and drained

1 large tomato, chopped

1 can (4 ozs.) chopped green chilies, drained

¼ cup water ( omit for microwave preparation)

1 cup (4ozs.) shredded Cheddar cheese

1 package (1 ¼ ozs.) taco seasoning mix

1 box (7 1/2 ozs.) nacho chips tortilla chips, broken

1 head lettuce, torn in bite-size pieces

3 cups broccoli florets

To prepare dressing, combine 1 cup thick and chunky salsa and sour cream; refrigerate until ready to serve.

In a large skillet, combine chicken, remaining salsa, water and taco seasoning. Bring to boil and let simmer 15 to 20 minutes. In a large serving bowl, layer vegetables. Top with chicken mixture, chilies and cheese. Top salad with broken tortilla chips and dressing. Serves 4 to 6.

Microwave Directions: In a microwave-safe container, combine chicken, salsa and seasoning mix and microwave on High for 3 minutes, stirring twice.