|For creamy avocado dressing|
|Garlic clove||1 Large|
|Green onions||2 , trimmed and quartered|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Bottled chili sauce||1 Tablespoon|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Romaine lettuce head||1⁄2 , shredded to make 4 cups|
|Canned whole kernel corn||8 Ounce, drained (1 Can)|
|Iceberg lettuce head||1⁄2 , quartered, cored and shredded to make 4 cups|
|Sweet green pepper||1 , halved, seeded and chopped to make 1 cup|
|Canned chickpeas||16 Ounce, drained (1 Can)|
|Cooked shredded chicken/Turkey||1⁄2 Pound (2 Cups)|
|Pimiento stuffed olives||3 Ounce, drained and sliced (1 Jar)|
|Monterey jack cheese||1⁄2 Pound, shredded to make 2 cups|
|Tortilla chips||3 3⁄4 Ounce, broken (1/2 Of 7 1/2 Ounce Package, Taco Flavored)|
1. Prepare the Creamy Avocado Dressing: Drop the garlic through the feed tube of a food processor with the motor running; process the garlic until finely chopped. Turn the motor off. Add the green onions; process until the green onions are finely chopped.
2. Halve and pit the avocados. Spoon the flesh into the processor bowl. Add the mayonnaise, sour cream, lime juice, chili sauce, salt, red pepper flakes and black pepper. Process the dressing with on-and-off pulses until the mixture is smooth and well blended.
3. Assemble the Salad: Place the romaine in the bottom of a 4-quart glass or crystal bowl. Add a layer of corn. Top with the iceberg lettuce. Add layers of green pepper, chick-peas, chicken and olives. Spread the dressing over the top of the salad. Sprinkle with the cheese.
Cover the bowl with plastic wrap and refrigerate until serving time, up to 1 day ahead. 4. To serve: Sprinkle the tortilla chips over the top of the salad. Present the salad to the diners. Transfer the salad to a large, clean dish pan or roasting pan. Gently toss to coat all the ingredients well.