LAYERED NACHO SALAD

[BONES]

LAYERED NACHO SALAD

 

Make the salad in a clear glass bowl to show off the colors. Pass some purchased red wine vinaigrette or buttermilk dressing alongside.

2 large ripe avocados, peeled, pitted

2 cups (or more) purchased thick salsa (mild or medium-hot)

1 head red leaf lettuce, torn into bite-size pieces

3 cups shredded cooked chicken or turkey

3 cups broken tortilla chips

1 15-ounce can black beans, rinsed, drained

4 green onions, chopped

1 small green bell pepper, chopped

1 cup (packed) grated sharp cheddar cheese

 

 

 

 

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, chicken or turkey, 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.)

 

Serves 8 to 10.

Bon Appétit