Recipe: Chi-Chi's Southwestern Chicken Taco Salad and Dressing

Appears that they just mix their salsa with sour cream:

CHI-CHI'S SOUTHWESTERN CHICKEN TACO SALAD AND DRESSING

Nonstick cooking spray
6 CHI-CHI'S 8-inch Soft Taco Flour Tortillas , slightly warmed
2 cans HORMEL Premium Chunk Breast of Chicken (10 oz. each), drained and flaked
1 tablespoon CHI-CHI'S Taco Seasoning Mix
2 tablespoons water
1 (15 oz.) can red kidney beans, drained and rinsed
1 (11 oz.) can corn with red and green bell peppers, drained
6 cups shredded lettuce, divided
1 cup shredded Cheddar cheese
1 tomato, diced
1 avocado, diced
1 cup CHI-CHI'S Salsa, drained
1/2 cup sour cream

Preheat oven to 350 degrees F.

Make six 2 1/2-inch balls of foil by slightly crushing six 12x12-inch pieces of foil. Lightly spray one side of each flour tortilla and the inside of 6 (10-ounce) custard cups or small baking dishes with nonstick cooking spray. Gently press tortillas, sprayed sides up, into custard cups; folding edges to fit as necessary. Place a ball of foil in the center of each cup. Place cups onto baking sheet.

Bake shells 10 minutes, remove from oven and remove foil balls. Return to oven and continue baking an additional 3-5 minutes or until shells are crisp and edges are lightly browned.

Meanwhile, in skillet, combine chicken, taco seasoning, and water. Simmer over low heat for 3-5 minutes.

Add beans and corn. Heat until warmed through.

TO SERVE:
Place 1 cup shredded lettuce into each tortilla shell. Fill with chicken mixture. Top with cheese, tomato and avocado.

In small bowl, combine salsa and sour cream. Drizzle dressing over salad and serve.

Servings: 6
Source: CHI-CHI'S, Inc & Hormel Foods Sales, LLC 2005