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Shredded Chicken and Avocado Nacho Salad

Photo: Jennifer Causey; Styling: Lindsey Lower

Yield

Serves 4 (serving size: about 2 cups)

Dinner doesn't get any easier than this five-ingredient salad. And it's bursting with Super Bowl Sunday potential.

Ingredients

  • 3/4 cup pico de gallo, divided
  • 4 teaspoons extra-virgin olive oil
  • 6 cups coarsely chopped iceberg lettuce
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 2 ripe peeled avocados, sliced
  • 2 ounces multigrain tortilla chips (about 20 chips)
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 412
  • fat 25.5 g
  • satfat 3.9 g
  • monofat 16.7 g
  • polyfat 3.2 g
  • protein 26 g
  • carbohydrate 25 g
  • fiber 9 g
  • cholesterol 66 mg
  • iron 2 mg
  • sodium 547 mg
  • calcium 73 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine 1/2 cup pico de gallo and oil in a mini food processor; process until smooth. Set aside.

  2. Spread lettuce evenly over a large platter; top with chicken and avocado. Drizzle evenly with blended pico de gallo and remaining 1/4 cup pico de gallo. Sprinkle with tortilla chips and pepper.