1 med. head iceberg lettuce, ripped in small pieces
4 c. cooked chicken, white meat cut in 1/2 inch cubes
2 lg. tomatoes, cut in 1/2 inch pieces
1 c. sliced ripe olives
1 c. sliced scallions
10 slices bacon, cooked, crumbled
1 1/2 c. grated sharp cheddar cheese
2 c. crushed corn chips

In large salad bowl, preferably glass or plastic. Layer lettuce, chicken, tomatoes, olives, scallions, bacon and cheese. Cover with plastic wrap and refrigerate until final preparation.

DRESSING:

2 tsp. minced garlic
2 med. avocados, peeled and chopped
3 tbsp. lemon juice, strained
1 c. sour cream
1/2 c. vegetable oil
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. ground cumin
1/4 tsp. Tabasco sauce

Blend together (in blender or food processor) sour cream, garlic, avocados and lemon juice blend until smooth. Add remaining ingredients and blend until smooth. Cover and refrigerate until final preparation. When ready to serve, spoon dressing over top of salad. Sprinkle with crushed corn chips. Toss salad at last minute to preserve esthetic effect.