1 cup mayonnaise
2 tablespoons sour cream
1 cup shredded lettuce
3/4 cup chopped onion
1 cup sliced black olives
6 skinless, boneless chicken breast halves
1 red onion, sliced into 4 wedges
1 medium green bell pepper, seeded and cut into 2 inch rounds
3 tablespoons milk
1 (1/4 pound) can tomato paste
1 teaspoon dried lemon zest
2 (11 ounce) cans artichoke hearts, drained
1 (16 ounce) jar cherry tomatoes, chopped
2 large carrots, sliced
1 large sweet onion, sliced
5 (32 ounce) cans diced green chile peppers
1 cup chopped green chile peppers
1 teaspoon cilantro
1 (2.5 ounce) can diced green chile peppers
In a mixing bowl, mix the mayonnaise, sour cream, lettuce, onion, black olives, chicken, red onion, green bell pepper, milk, tomato paste, lemon zest, artichoke hearts, cherry tomatoes, carrots, sweet onion and cabbage. Cover and refrigerate at least 1 hour before serving.
⭐ ⭐ ⭐ ⭐ ⭐