Ingredients
6
cups bite-size pieces assorted salad greens
1
cup diced rotisserie or other cooked chicken
1
large avocado, pitted, peeled and sliced
1
package (8 oz) refrigerated imitation crabmeat chunks
1
can (4 oz) whole green chiles, drained, sliced lengthwise
3/4
cup frozen (thawed) guacamole (from 12-oz container)
1/2
cup sour cream
1
large tomato, chopped (1 cup)
Lime or lemon wedges
Preparation
Among 4 plates, divide salad greens. Top with chicken, avocado, crabmeat and chiles.
In small bowl, mix guacamole and sour cream; spoon over salad. Top with tomato. Garnish with lime wedges.
