Chicken Taco Salad that is SIMPLE & AMAZING!

This is the chicken mixture that you use for the main part of this Taco Salad! I made this for 30 people for my daughter's baby shower & it was a HUGE SUCCESS! The recipe posted is for about 6 to 8 people after the recipe I will give the amounts needed for a crowd!


2 LB White boneless skinless chicken breast!
1 TBS Olive Oil
2 TSP Chili Powder
1 LB Frozen Peppers & Onion Mix
1, 15 oz. Can light red skinned Kidney Beans
1, 15 OZ Jar of your Favorite Salsa I use mild!
2 LB Bagged salad
3 Cups Shredded Cheddar Cheese
Sour Cream to Dollop on top of the Salad
Tortilla Chips
Hot Sauce
For Variation I sometimes use Black Beans & then add cooked rice to this about 1 & 1/2 Cups each! Corn is also good added to this dish about 1 cup frozen yellow corn added when you add the beans! You may also use Hamburger or Turkey Burger instead of Chicken!

Sautee chicken in olive oil until no longer pink. Add frozen pepper mix, salsa, beans & chili powder & cook until chicken shreds easily, about 1 hour. Pace Salad greens on individual serving plates & top with a handful of Tortilla Chips. Ladle the hot chicken mixture of the chips. Sprinkle with a generous amount of shredded cheese. Dollop with Sour Cream & serve allowing those who light hot sauce to add as they like! You can throw all of this in the crock pot & allow to cook on low for 6 to 8 hours & then plate up as directed!

                                                                                 

AMOUNTS FOR 30 PEOPLE:
15 LBS Chicken Breast Boneless skinless!
4 LBS Frozen Pepper Onion Mix
2 TBS Chili Powder
2, 24oz  Jars of Salsa
3, 15 oz Jars of Light Skinned Red Kidney Beans
8LBS, Salad Mix
9 Cups Cheddar Cheese
Sour Cream to Dollop
Tortilla Chips about 4 Big Bags 
Hot sauce
Cook like directed , I used a large Electric Roasting Pan as seen in the photo & let it cook on 350 degrees about 5 hours stirring every 1/2 hour & then kept it on warm during the party! 
  

 
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