Guacamole & Chicken Salad
|Iceberg lettuce head||1 Medium|
|Olive oil/Salad oil||3 Tablespoon|
|White wine vinegar||1 1⁄2 Tablespoon|
|Canned chopped green chilies||2 Tablespoon|
|Chopped shallot/Chopped green onion||1 Tablespoon|
|Diced cold cooked chicken/Diced cold cooked turkey||3 Cup (48 tbs)|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Guacamole||1⁄2 Cup (8 tbs)|
|Shredded jack cheese||2 Ounce (1/2 Cup)|
|Pitted ripe olives||1⁄4 Cup (4 tbs)|
|Cherry tomatoes||1⁄4 Cup (4 tbs)|
|Sweet red cherry peppers||1⁄4 Cup (4 tbs)|
Arrange outer leaves of lettuce in a shallow serving bowl.
Shred remaining lettuce.
In a large bowl, mix together oil, vinegar, chilies, and shallot; add shredded lettuce and toss lightly.
Spoon into lettuce-lined bowl and arrange chicken on top.
Spread with sour cream and cover with a layer of guacamole.
Sprinkle with cheese and garnish with olives, tomatoes, and peppers.
Cover and refrigerate for as long as 2 hours.