Yield: 5 servings
Measure | Ingredient |
---|---|
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 |
½ teaspoon | Salt |
⅛ teaspoon | Crushed red pepper |
1 medium | Head romaine lettuce |
2 mediums | Tomatoes |
1 medium | Avocado |
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