Taco dip

1		lb either fresh chicken breast or canned cook chicken breast
2  cups		shredded lettuces
2  cups		shredded cheddar cheese
2		chopped roma tomatoes
3  tablespoons		cilantro
1  dash		salt to taste
2  tablespoons		curry powder
1  teaspoon		red chilli pepper
1  pinch		turmeric powder
1  cup		of cooked corn
1/2		small onion chopped
1/4  cup		tomato juice
1  tablespoon		garlic powder
2  tablespoons		sour cream
2  tablespoons		salsa

Tip: For nutritional information on all the ingredients in Taco dip just click on each ingredient name. Then adjust the serving size for any Taco dip ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Boil chicken in small chucks until done. Pour in tomatoes juice and 1/2 cup of water. add salt, chilli pepper, garlic powder, and curry powder. cook down until the mix is thick then add in corn and cilontro. Cook for 3 more minutes and shut of the heat.
In a bowl add i/3 of the mix and 1/3 of the shredded cheese. Place in the microwave for 1 min to melt the cheese.
Next divide lettuce, onions and tomatoes into 3rd and place 1/3 of that mix in your bowl.
Lastly top with sour cream and salsa
you can eat with chips on the dside or omit them like I do and use a fork.