1 head lettuce
2 tbsp. chopped canned green chilies
3 c. diced cold cooked chicken
1/3 c. sour cream
Guacamole (recipe below)
1 can black olives, sliced
1 doz. cherry tomatoes, sliced
4 tbsp. Italian salad dressing
1 tbsp. chopped green onion
1/2 c. Monterey Jack cheese, shredded

Mix lettuce, green chilies, onion and chicken with Italian salad dressing. Sprinkle with salt and pepper. Spoon into salad bowl or 9 x 13 inch pan. Spread with sour cream. Cover with layer of guacamole. Sprinkle with cheese and garnish with olives and tomatoes. Cover and refrigerate for as long as 2 hours.

Guacamole: Peel and pit 1 large avocado; place in blender with 1/4 teaspoon salt, 1/4 cup sour cream and 1 clove garlic; whirl until smooth.