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2 c. cooked chicken, cut in pieces
4 oz. hot pepper cheese, cut in strips
1 (16 oz.) can kidney beans, drained
2 med. stalks celery, thinly sliced
10 cherry tomatoes, cut in half
1 sm. onion, thinly sliced
Chili Mayonnaise (recipe below)
1 med. avocado
1 sm. head of lettuce, torn in small pieces
1 (6 1/4 oz.) pkg. tortilla chips

Place chicken, cheese, beans, celery, tomatoes,
and onion in large bowl. Cover and refrigerate 4 to 6
hours. Prepare chili mayonnaise. Just before serving,
peel avocado and cut into thin slices. Reserve a few
avocado slices for garnish. Add remaining avocado
and the lettuce to salad, toss with chili mayonnaise.
Top with 1 cup of the tortilla chips. Garnish with
reserved avocado slices. Serve with remaining
tortilla chips.


1/2 c. mayonnaise or salad dressing
1/4 c. chili sauce
1/2 tsp. salt
2 drops red pepper sauce

Mix all ingredients. Cover and refrigerate 1 hour.