Mexican Chicken Salad
From: Best 1001 Short, Easy, Recipies
|3-4 Boneless, Skinless Chicken Breasts, cooked, cubed||1 1/2 Cups Sour Cream|
|1 15oz Can Chick-peas, drained||2 Tbsp Chili Sauce|
|2 Bell Peppers, 1 red, 1 green||2 Tsp Ground Cumin|
|1 Cup Celery, chopped||1 Small Bunch Cilantro|
Combine sour cream, chili sauce, cumin, and cilatro to make dressing. Pour over chicken, peas, peppers, and celery. Chill before serving.