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Guacamole and Chicken Salad

Source of Recipe


Sunset



List of Ingredients



• 1 medium-size head iceberg lettuce
  
• 3 Tbsp olive oil or salad oil
  
• 1½ Tbsp white wine vinegar
  
• 2 Tbsp chopped canned green chiles
  
• 1 Tbsp chopped shallot or green onion
  
• 3 cups diced cold cooked chicken
  
• â…“ cup sour cream
  
• Guacamole (directions follow)
  
• ½ cup (2 ounces) shredded jack cheese
  
• Pitted ripe olives, cherry tomatoes, and sweet red cherry peppers
  






Instructions



1. Arrange outer leaves of lettuce in a shallow serving bowl. Shred remaining lettuce.
   
   
2. In a large bowl, mix together oil, vinegar, chiles, and shallot; add shredded lettuce and toss lightly. Spoon into lettuce-lined bowl and arrange chicken on top. Spread with sour cream and cover with a layer of guacamole. Sprinkle with cheese and garnish with olives, tomatoes, and peppers.
   
   
3. Cover and refrigerate for as long as two hours.
   
   Makes 4 servings
   
   
   Guacamole:
   Peel and pit one large avocado; cut in chunks and place in blender. Add ¼ teaspoon salt, ¼ cup sour cream, and 1 clove garlic; whirl until smooth.