Mexican Chicken Salad | Gold'n Plump

Ingredients

• 1 tablespoon olive oil
• 1 pound Gold'n Plump® Boneless Skinless Chicken Breast Tenders
• 3 large ripe avocados, peeled, pitted and diced
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 bunch leaf or romaine lettuce, torn into bite-size pieces
• 1 can (15 ounces) black beans, drained and rinsed
• 1/2 green bell pepper, finely chopped
• 4 green onions (both white and green parts), finely chopped
• 8 ounces fat-free sour cream
• 1 jar (16 ounces) thick salsa
• 1 cup cheddar cheese, finely shredded