6 loosely picked c. shredded Romaine lettuce
2 1/2 c. alfalfa sprouts
2 1/2 c. cooked chicken, shredded
1 ripe avocado, cut crosswise in thin slices

TOMATO & GREEN CHILI SALSA:

1 c. tomato, coarsely chopped
1 (4 oz.) can green chilies
3 tbsp. green onions, thinly sliced
2 tbsp. lime juice
2 tbsp. olive oil
2 tbsp. fresh cilantro, chopped
1 tsp. jalapeno pepper, minced
1/4 tsp. salt

Put lettuce in large serving bowl; top with sprouts, chicken and avocado. Mix salsa ingredients in small bowl and spoon over salad. Toss to serve. Makes 4 servings. Great with corn muffins or corn chips.