July 11, 2010

CHICKEN-AVOCADO SALAD



Printed from COOKS.COM


□   2 c. cut-up cooked chicken
□   4 oz. hot pepper cheese, cut into strips
□   1 can (16 oz.) kidney beans, drained
□   2 med. stalks celery, thinly sliced (about 1 c.)
□   10 cherry tomatoes, cut in half
□   1 sm. onion, thinly sliced
□   Chili Mayonnaise (below)
□   1 med. avocado
□   1 sm. head iceberg lettuce, torn into bite-size pieces (about 4 c.)
□   1 pkg. (6 1/4 oz.) tortilla chips


Place chicken, cheese, beans, celery, tomatoes and onion in large bowl. Cover and refrigerate 4 to 6 hours. Prepare Chili Mayonnaise.Just before serving, peel avocado and cut into thin slices. Reserve a few avocado slices for garnish. Add remaining avocado slices and the lettuce to salad; toss with Chili Mayonnaise. Top with 1 cup of the tortilla chips. Garnish with reserved avocado slices. Serve with remaining tortilla chips. 6 servings.


CHILI MAYONNAISE:

□   1/2 c. mayonnaise or salad dressing
□   1/4 c. chili sauce
□   1/2 tsp. salt
□   2 drops red pepper sauce

Mix all ingredients. Cover and refrigerate 1 hour.

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