1 tbsp. oil	¾ lb. chicken breast strips	1 med. onion, sliced, seperated into rings
2 tbsp. Old El Paso Taco seasoning	¾ cup water	4 cups shredded lettuce
½ cup shredded Cheddar cheese	¼ cup sliced ripe olives	1 med. avocado, peeled, pitted and sliced or diced
½ cup sour cream	¼ cup Old El Paso Salsa

1. Heat oil in large skillet or wok over medium high heat until hot. Add chicken strips and onion; cook and stir 4 to 6 minutes or until chicken is no longer pink. Add seasoning mix and water; cook and stir about 6 minutes or until sauce is bubbly and thickened. Remove from heat.
2. Line 4 salad bowls or plates with lettuce. Spoon chicken mixture onto lettuce. Top with cheese, olives and avocado. Garnish with sour cream and salsa.

Kitchen tip:
Once an avocado is sliced, its cut surfaces darken quickly. To keep avocado slices bright green, cut them just before serving. Or, cover the avocado slices in water to which you have added the juice of one fresh lime or lemon. Drain just before serving.

Storage tip:
Keep the remaining taco seasoning mix to use in tacos, chili or on top of a Mexican style pizza. Press the air from the package, fold down the top and place in a small resealable plastic bag. Store in a cool place.

Make it special:
Assemble the salads in bright, sturdy earthenware bowls. Just before serving, crumble crisp corn chips over the salads.

Serving size: ¼ recipe
Calories: 380
Calories from fat: 230
Dietary exchanges: ½ starch, 1 vegetable, 3 very lean meat, 4½ fat OR ½ carbohydrate, 1 vegetable, 3 very lean meat, 4½ fat