Shredded Chicken and Avocado Nacho Salad

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Photo: Jennifer Causey; Styling: Lindsey Lower
Yield:
Serves 4 (serving size: about 2 cups)
Christine Burns Rudalevige
January 2016
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 412
  • Fat 25.5g
  • Satfat 3.9g
  • Monofat 16.7g
  • Polyfat 3.2g
  • Protein 26g
  • Carbohydrate 25g
  • Fiber 9g
  • Cholesterol 66mg
  • Iron 2mg
  • Sodium 547mg
  • Calcium 73mg
  • Sugars 6g
  • Est. added sugars 0g

How to Make It

Step 1

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

Step 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.

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