Mexican Chicken Salad - cooking recipe

Ingredients

1 lb. skinned, boneless chicken breasts, cut into strips
2 Tbsp. margarine or butter
1/2 c. water
2 tsp. instant or 2 cubes chicken bouillon
1 tsp. chili powder
1/2 tsp. ground cumin and garlic powder
1 1/2 c. sour cream, at room temperature
4 fried tortillas or tostada shells
shredded lettuce
garnishes (chopped tomato, green onions and sliced ripe olives)

Preparation

In a large skillet, brown chicken in margarine.
Add water, bouillon, chili powder, cumin and garlic powder.
Cover; simmer 5 to 10 minutes or until chicken is tender.
Stir in sour cream; heat through (do not boil).
Top each tortilla with lettuce, then chicken mixture.
Garnish.
Makes 4 servings.