2 c. large corn chips
1 can chili with beans, heated
6 c. shredded lettuce
1 (7 oz.) can green chili sauce
1 c. shredded Parmesan cheese
12 thin slices chicken, cooked and chilled
2 avocados, peeled and sliced lengthwise
Tomato wedges, green onions, black and green olives-for garnish

Place 1/2 cup corn chips on each of 4 serving plates. Spoon hot chili onto chips. Toss lettuce and 1/2 of green chili sauce together. Put part of lettuce on top of hot chili and the rest around the chips. Sprinkle 2 tablespoons of cheese on each serving. Arrange chicken and avocado slices on top. Sprinkle with the remaining chili sauce, then with the remaining cheese. Add garnish to each plate.