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Crunchy Chicken Taco Salad

By Sunset


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2 flour tortillas (10 in.)

2 boned, skinned chicken breast halves (5 to 7 oz. each)

3 tablespoons jalapeƱo jelly

1/3 cup finely crushed corn chips

1 can (15 oz.) black beans, rinsed and drained

1/2 cup refrigerated tomato salsa

2 cups shredded iceberg lettuce

About 1/4 pound firm-ripe avocado, peeled, pitted, and thinly sliced

Reduced-fat sour cream


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