2 c. cut-up cooked chicken
4 oz. hot pepper cheese, cut into strips
1 can (16 oz.) kidney beans, drain
1 cup celery, thinly sliced
10 cherry tomatoes, cut in half
1 sm. onion, thinly sliced
1 med. avocado
4 cups head iceberg lettuce, torn into bite-size pieces
1 (6 1/4 oz.) pkg. tortilla chips
Chili Mayonnaise (below)
Directions
Place chicken, cheese, beans, celery, tomatoes and onion in large bowl. Cover and refrigerate 4 to 6 hours. Prepare Chili Mayonnaise.
Just before serving, peel avocado and cut into thin slices. Reserve a few avocado slices for garnish. Add remaining avocado slices and the lettuce to salad; toss with Chili Mayonnaise. Top with 1 cup of the tortilla chips.
Garnish with reserved avocado slices. Serve with remaining tortilla chips.
Chili Mayonnaise
1/2 c. mayonnaise or salad dressing
1/4 c. chili sauce
1/2 tsp. salt
2 drops red pepper sauce
Mix all ingredients. Cover and refrigerate 1 hour.
