Ingredients
Ingredient Checklist
¾ 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)
¼ teaspoon freshly ground black pepper
Directions
Step 1
Combine 1/2 cup pico de gallo and oil in a mini food processor; process until smooth. Set aside.
Step 2
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.
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