4 cups cooked chicken breast meat
1 cup steamed broccoli
2 cups chopped onion
3 cups sliced fresh mushrooms
6 green onions, finely chopped
1 1/2 cups sliced jalapenos
6 cups diced tomatoes
12 ounces chopped pinto beans
2 tablespoons distilled white vinegar
1 cup sour cream
1 tablespoon lime juice
2 tablespoons honey
2 (16 ounce) cans mandarin oranges - drained and thinly sliced
In a large bowl, mix chicken, broccoli, onion and mushrooms.
Meanwhile, in a large saucepan, heat oil to 375 degrees F (190 degrees C). Place chicken mixture in refrigerator.
In a small bowl, mix tomatoes, pinto beans, vinegar and sour cream. Mix with machine or electric blender, scraping bowl often. Bake carrots about 5 minutes more, stirring occasionally.
In a separate small bowl, gradually add half of vegetable mixture to saucepan color and simmer about 10 minutes. Add remaining 2 tablespoons vegetable mixture, stirring constantly, until chicken is cooked through and turns golden. Stir gently to keep chicken from sticking.
Return chicken mixture to refrigerator; stir chicken mixture, vegetable mixture and lime juice into salad.