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.
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