San Diego Salad
|Cooked chicken breast||1 , split|
|Jack cheese||2 Tablespoon, cut into strips|
|Pitted ripe olives||4|
|Crisp tortilla wedges||5|
For each serving, arrange outer romaine leaves on a dinner plate.
Finely chop a few inner leaves and arrange on top.
Bone chicken breast, cut in strips, and place on lettuce.
Add jack cheese, several slices of salami, orange, avocado, olives, and triangular wedges of crisp tortilla.
Cover and chill.