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CHICKEN-AVOCADO SALAD 
2 c. cut-up cooked chicken
4 oz. hot pepper cheese, cut into strips
1 can (16 oz.) kidney beans, drained
2 med. stalks celery, thinly sliced (about 1 c.)
10 cherry tomatoes, cut in half
1 sm. onion, thinly sliced
Chili Mayonnaise (below)
1 med. avocado
1 sm. head iceberg lettuce, torn into bite-size pieces (about 4 c.)
1 pkg. (6 1/4 oz.) tortilla chips

Place chicken, cheese, beans, celery, tomatoes and onion in large bowl. Cover and refrigerate 4 to 6 hours. Prepare Chili Mayonnaise.

Just before serving, peel avocado and cut into thin slices. Reserve a few avocado slices for garnish. Add remaining avocado slices and the lettuce to salad; toss with Chili Mayonnaise. Top with 1 cup of the tortilla chips. Garnish with reserved avocado slices. Serve with remaining tortilla chips. 6 servings.

CHILI MAYONNAISE:

1/2 c. mayonnaise or salad dressing
1/4 c. chili sauce
1/2 tsp. salt
2 drops red pepper sauce

Mix all ingredients. Cover and refrigerate 1 hour.
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