1 head iceberg lettuce
3 tbsp. olive oil or salad oil
1 1/2 tbsp. white wine vinegar
2 tbsp. chopped California green canned chilies
2 tbsp. green onions
3 c. sliced, cooked boneless chicken (turkey)
1/3 c. sour cream
Guacamole
1/2 c. shredded Jack cheese
Pitted ripe olives
Cherry tomatoes
Sweet red cherry peppers

Arrange outer leaves of lettuce in shallow bowl. Shred remaining lettuce. Mix together in a bowl the oil, vinegar, chiles, and onion. Add shredded lettuce and mix lightly. Spoon into lettuce lined bowl and arrange chicken on top. Spread with sour cream and cover with a layer of guacamole. Sprinkle with cheese and garnish with olives, tomatoes and peppers. Cover and chill until serving time (up to 2 hours). Serves 4.

GUACAMOLE
1 lg. avocado
1/4 tsp. salt
1/4 c. sour cream
1 clove garlic, peeled

Cut avocado in half, scoop into blender. Blend all ingredients until smooth.