LAYERED BANDITO'S NACHOS, CHICKEN AND AVOCADO SALAD

SALADS & ACCOMPANIMENTS

LAYERED BANDITO'S NACHOS, CHICKEN AND AVOCADO SALAD

Serves 6-8

2 large ripe avocados, peeled and pitted
2 cups Bandito's Mild Tomato Salsa
1 head red leaf lettuce, torn into bite-size pieces
3 cups chicken or turkey, cooked and shredded
3 cups Bandito's Nachos, coarsely broken
1 tin red kidney beans (450g), drained and rinsed
4 green onions, chopped
1 small green bell pepper, chopped
1½ cups grated cheddar cheese

 

Preparation

Place avocados in a medium-sized bowl. Add ⅓ cup Bandito's Mild Tomato Salsa, and mash to a chunky guacamole consistency. Season with salt and pepper. In a large glass bowl, layer half of the lettuce, chicken or turkey, Bandito's Nachos, beans, green onions, bell pepper and cheese. Top with half of the guacamole and half of the remaining Bandito's Mild Tomato Salsa. Repeat layering with the remaining ingredients. Use additional salsa to cover top, if necessary.


* Recipe development by Tantalizing Taste Events

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