1 tbsp. oil
4 boneless chicken breasts, cubed (about 1 1/4 lb.)
3/4 c. salsa
1 qt. torn lettuce
3 c. coarsely broken tortilla chops
1 (15 oz.) can kidney beans, drained
1/4 c. green onions, sliced
Guacamole (optional)
1 c. (4 oz.) shredded sharp Cheddar cheese
2 slices bacon, crisply cooked, crumbled

Heat oil in wok or 10 inch skillet over medium high-heat; add chicken. Stir fry 45 minutes or until tender. Reduce heat to medium. Stir in salsa, beans and onions. Simmer 5 minutes. Prepare guacamole.

In 3 to 4 quart serving bowl layer lettuce, chips, combined chicken, beans, onion mixture. Cover with guacamole, spreading to edges of bowl to seal. Sprinkle with cheese. Cover; chill. Add bacon, toss lightly just before serving.