Sausalito Chicken and Seafood Salad

 

6

cups bite-size pieces assorted salad greens

1

cup diced rotisserie or other cooked chicken

1

large avocado, pitted, peeled and sliced

1

package (8 oz) refrigerated imitation crabmeat chunks

1

can (4 oz) whole green chiles, drained, sliced lengthwise

3/4

cup frozen (thawed) guacamole (from 12-oz container)

1/2

cup sour cream

1

large tomato, chopped (1 cup)

Lime or lemon wedges

• 1 Among 4 plates, divide salad greens. Top with chicken, avocado, crabmeat and chiles.
• 2 In small bowl, mix guacamole and sour cream; spoon over salad. Top with tomato. Garnish with lime wedges.