Magy's Chicken Salad

Ingredients
1 boneless chicken breast
3 cans of mixed vegetables, carrots, mexican squash
1/2 a head of lettuce
mayonnaise
sour cream
mustard
1 can of jalapenos
1 bag of tostadas
1 onion
rice
tomato bouillon with chicken flavor

Rice:
1.  Add TBS of vegetable oil to a pan and apply medium heat.
2.  Add 1 cup of rice and cook until it is light brown.
3.  Then add a couple of pieces of onion for flavor
4.  Add 2 cups water
5.  Add 1 TBS of tomato bouillon
6.  (After adding tomato bouillon, taste the mixture of water.  If you think it needs more tomato bouillon
, add more)
7.  As water starts to evaporate, you will want to add more water until rice is fully cooked.

Chicken:
1.  Cook the chicken in salt water for 1 hour and a half (add as little or as much salt as as you like).
2.  After its done cooking, let it cool.
3.  Then shred the chicken by hand.
4.  Add 3 cans of mixed vegetables (without the water with the shredded chicken in a bowl).
5.  Chop 1/2 of head of lettuce into fine pieces and add to bowl
6.  Add sour cream, mayonnaise and mustard as much as you'd like
7.  Also, add a small amount of jalapeno juice from the can
8.  Mix everything together.