Taco Lamb Salad

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2 pounds cooked American Lamb leg, cut into 1/4-inch cubes
1 head lettuce, torn in salad-size pieces
1/2 cup chopped red onion
4 tomatoes, cut into 1/2-inch pieces
1 can (15 ounces) red kidney beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
3 medium avocados, peeled, seeded and cut into 1/2-inch cubes
1 package taco seasoning mix
1 package (12 ounces) tortilla chips, crushed
1 bottle (8 ounces) reduced calorie Russian dressing
1/2 pound cheddar cheese, grated
1/2 cup black olives, pitted and sliced


In large salad bowl, combine lamb, lettuce, onion, tomatoes, kidney beans, pinto beans, avocados and taco seasoning. Add dressing; toss. Add tortilla chips and mix. Top with cheese and black olives.

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PREP TIME: 20 Minutes