Mexican Chicken Salad - cooking recipe

Ingredients

4 c. chopped, cooked chicken (about 8 breast halves)
2 c. (8 oz.) shredded sharp Cheddar cheese
1 (16 oz.) can red kidney beans, drained and rinsed
1 medium onion, chopped
1/2 c. sliced ripe olives
2 Tbsp. chopped sweet red pepper
1 (4 oz.) can chopped green chilies, chopped
1 (1 1/4 oz.) pkg. taco seasoning
1/2 c. sour cream
1/2 c. mayonnaise
2 medium avocados, peeled and chopped
shredded lettuce
2 medium tomatoes, chopped
corn chips

Preparation

Combine first 11 ingredients stirring well; cover and chill. At serving time, add avocado if desired.