Shredded Chicken Avocado Nacho Salad
Ingredients
- 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
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