CHILI-CHICKEN SALAD

1-1/2 cups cut-up cooked chicken
1 can (15-1/2 ounces) kidney beans, drained
2 green onions (with tops), sliced (about
1/4 cup)
small head iceberg lettuce or 10 ounces spinach, torn into bite-size pieces
Mexicali Dressing (below)
medium avocado

cup broken tortilla chips
1 medium tomato, cut into wedges
Pitted ripe olives

Place chicken. beans. onions and lettuce in large bowl. Cover and refrigerate at least 3 hours. Prepare Mexicali Dressing.
Just before serving. cut avocado into bite-size pieces. Toss avocado and dressing with chicken mixture. Sprinkle with tortilla chips; garnish with tomato wedges and olives.

6 servings.

Variation
Cheesy Chicken Salad: Substitute 1/4 cup shredded Cheddar or jalapeno pepper cheese (about 3 ounces) for 1/2 cup of the chicken.

Mexicali Dressing
1/2 cup mayonnaise or salad dressing
1/4 cup ketchup
1 teaspoon chili powder
1/2 teaspoon garlic salt

Mix all ingredients; refrigerate.