LAYERED NACHO SALAD
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2 large ripe avocados, peeled and pitted
2 cups (or more) bottled thick and chunky salsa (mild or medium- hot), divided
salt and pepper to taste
1 head red leaf lettuce, torn into bite- size pieces
3 cups shredded cooked chicken (or turkey)
3 cups lightly crushed tortilla chips
15 oz can black beans, rinsed and drained
4 whole green onions, chopped
1 small green bell pepper, seeded and chopped
1 cup (packed) grated sharp cheddar cheese
bottled red wine vinaigrette or buttermilk salad dressing
1. Place avocados in medium bowl. Add 1/3 cup salsa and mash to chunky guacamole consistency. Season with salt and pepper.
2. Layer half of lettuce, 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.
3. Let guests scoop up their own salad and choose either red wine vinaigrette or buttermilk salad dressing.
Cooking Tips
*This salad may be prepared up to 3 hours ahead- cover and chill.
Recipe Source: Bon Appetit
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