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: Click on the ingredient links to learn the nutritional information for all the Taco dip ingredients. The serving size for any ingredient in Taco dip may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.