| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | lg | Ripe avocados; peeled, pitted |
| 2 | c | (or more) purchased thick salsa (mild or medium-hot) |
| 1 | Head red leaf lettuce; torn into bite-size pieces | |
| 3 | c | Shredded cooked chicken |
| 3 | c | Broken tortilla chips |
| 1 | cn | (15-oz) black beans; rinsed, drained |
| 4 | Green onions; chopped | |
| 1 | sm | Green bell pepper; chopped |
| 1 | c | (packed) grated sharp cheddar cheese |
INSTRUCTIONS
Make the salad in a clear glass bowl to show off the colors. Pass some purchased red wine vinaigrette or buttermilk dressing alongside. Place avocados in medium bowl. Add 1/3 cup salsa and mash to chunky guacamole consistency. Season with salt and pepper. Layer half of lettuce of chicken, chips, beans, green onions, bell pepper and cheese in large bowl. Top with half of guacamole and half of remaining salsa. Repeat layering with remaining ingredients. Use additional salsa to cover top if necessary. (Can be made 3 hours ahead. Cover; chill.) 8 to 10 Servings . Lisa A. Wilson, Bon Appétit, February 1997 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 27, 1998
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