Title: Layered Nacho Salad
Categories: None
Yield: 1 Servings

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

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 on Feb 27, 1998