This dish screams Super Bowl Sunday

This dish screams Super Bowl Sunday

Ingredients

3/4 cup pico de gallo, divided
4 teaspoons extra-virgin olive oil
6 cups coarsely chopped iceberg lettuce
2 cups shredded skinless, boneless rotisserie chicken breast
2 ripe peeled avocados, sliced
2 ounces multigrain tortilla chips (about 20 chips)
1/4 teaspoon freshly ground black pepper
Preparation

1. Combine 1/2 cup pico de gallo and oil in a mini food processor; process until smooth. Set aside.

2. Spread lettuce evenly over a large platter; top with chicken and avocado. Drizzle evenly with blended pico de gallo and remaining 1/4 cup pico de gallo. Sprinkle with tortilla chips and pepper.