Yield: 5 servings
|1 \N||Refrigerated roasted whole chicken (about 2 1/2 lb)|
|¼ cup||White wine vinegar|
|3 tablespoons||Salad oil|
|1 tablespoon||Chopped parsley|
|2 teaspoons||Chili powder|
|⅛ teaspoon||Crushed red pepper|
|1 medium||Head romaine lettuce|
|½ \N||(10oz) bag tortilla chips|
|¼ cup||Sliced, pitted ripe olives|
ABOUT 30 MINUTES BEFORE SERVING: 1. Remove and discard skin and bones from chicken. Tear chicken into bite-size pieces; place in bowl. For dressing, in 1-cup measuring cup, with fork, stir together white wine vinegar and next 5 ingredients. Add half of dressing to chicken in bowl; toss to coat.
Reserve remaining dressing.
2. Cut romaine lettuce leaves crosswise into ½" wide strips. Cut tomatoes and avocado into ¼" chunks.
3. Place lettuce in lg serving bowl; mound chicken on center of lettuce. Arrange tomatoes and avocado in concentric circles around chicken. Tuck tortilla chips around edge of salad; sprinkle olives over salad. To serve, toss salad with reserved dressing.
Each serving: About 550 calories, 33 g fat, 114 mg cholesterol, 540 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG