2 c. cut-up cooked chicken
4 oz. hot pepper cheese, cut into strips
1 can (about 15 oz.) kidney beans, drained
2 med. stalks celery, thinly sliced (about 1 c.)
10 cherry tomatoes, cut into halves
1 sm. onion, thinly sliced
Chili mayonnaise (below)
1 med. avocado
1 sm. head iceberg lettuce, torn into bite-size pieces
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. Refrigerate 1 hour.