2 leaf lettuce
1 tortilla chips
1/2 c. mixed greens

Put leaf lettuce on plate and put crisp in center of plate. Place mixed greens in crisp.

1 oz. toasted almonds
1/8 Bermuda onion
4 oz. cooked chicken
1 whole orange segments
3 water chestnuts

Bake almonds in oven at 350 degrees until golden brown for flavor and crisp quality. Cut chicken into 1/2 inch cubes. Cut onion into 1/2 inch cubes and it will become 1/2 inch and 1/4 inch pieces. Cut orange segments into half each.

1/2 avocado, sliced
1 slice orange twist
1 sprig parsley

Mix chicken, onion and orange segments together. Place gently into crisp. Slice the avocado with skin off into 3 nice slices. Place on left side of salad. Put orange twist and parsley on right side.

Avocado must be dipped in acid to keep from turning brown.