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pico de gallo extra-virgin olive oil iceberg lettuce skinless avocados tortilla chips freshly ground black pepper
Viewed: 78 - Published at: 10 years agoIngredients
- 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
Method
- Combine 1/2 cup pico de gallo and oil in a mini food processor; process until smooth. Set aside.
- 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.
