Shredded Chicken and Avocado Nacho Salad

Every week when I go to the local fruit market, they are putting out the rotisserie chickens early in the morning.  This would be a good use of these chickens.  Homemade pico would round it out nicely.

3/4 C. pico de gallo, divided
4 tsp. olive oil
6 C. coarsely chopped iceberg lettuce
2 C. shredded boneless, skinless rotisserie chicken breast
2 ripe peeled avocados, sliced
2 oz. multigrain tortilla chips
1/4 tsp. freshly ground black pepper

Combine 1/2 C. pico de gallo and oil in a mini food processor; process until smooth.  Set aside.

Spread lettuce over a large platter; top with chicken and avocado.  Drizzle evenly with blended pico de gallo and remaining 1/4 C. pico de gallo.  Sprinkle with tortilla chips and pepper.

Per serving: calories 412, fat 25.5g., protein 26g., carbs 25g., fiber 9g., sugars 6g., cholesterol 66mg., iron 2mg., sodium 547 mg., calcium 73mg.