Make the salad in a clear glass bowl to show off the colors. Pass some purchased red wine vinaigrette or buttermilk dressing alongside.
2 large ripe avocados, peeled, pitted 2 cups (or more) purchased thick salsa
1 head red leaf lettuce, torn into bite-size pieces 3 cups shredded cooked chicken
3 cups broken tortilla chips 1 15-ounce can black beans, rinsed, drained
1 small green bell pepper, chopped 1 cup (packed) grated sharp cheddar cheese
Place avocados in medium bowl. Add 1/3 cup salsa and mash to chunky guacamole consistency. Season with salt and pepper. Layer half of lettuce of chips, beans, green onions, bell pepper and cheese in large bowl. Top with half of guacamole and half of remaining salsa. Repeat layering with remaining ingredients. Use additional salsa to cover top if necessary. (Can be made 3 hours ahead. Cover; chill.)