7 layer chicken taco dip has layers of: guacamole, taco seasoned chicken, a salsa/sour cream mixture, cheese, lettuce, green onions, and black olives.
Cuisine: American, Mexican
Keyword: 7 layer chicken taco dip, taco dip
Author: Amanda Finks
1lb.boneless skinless chicken breastchopped into small chunks
1packet taco seasoningplus water for cooking
1cuplow fat sour cream
2cupsfinely shredded iceberg lettuce
1cupshredded cheddar cheese
¼cupsliced black olives or chopped tomatoes
Add the oil to a large skillet over medium-high heat. Add the chicken. Cook for 6 to 8 minutes (until the chicken is cooked through), stirring occasionally. Add the taco seasoning and water. Cook according to the taco seasoning package directions. Remove the skillet from the heat and let the chicken cool for 10 minutes.
In the meantime, remove the peel and seeds from the avocados. Add the avocado, lime juice, and garlic salt to a medium bowl. Mash together until mostly smooth to make guacamole.
Transfer the guacamole to a 7 x 11 inch (or 9 x 9 inch) dish. Spread it into an even layer. Spoon the taco seasoned chicken over the guacamole in an even layer.
In a medium bowl, mix the sour cream with the salsa until well combined. Spoon it into an even layer over the chicken.
Top the sour cream mixture with layers of shredded cheese, shredded lettuce, sliced green onions, and sliced black olives.
Refrigerate until ready to serve.
Serve with optional dippers, such as: tortilla chips, crackers, or sliced raw vegetables (sweet peppers, cucumbers, celery, etc.).
If you don't like black olives, try substituting chopped tomato.