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Guacamole Chicken Salad
 
Ingredients
4  small corn tortillas
1  medium-size avocado, peeled and pitted
2  tablespoons lime juice
1/2  cup skim milk
1/3  cup buttermilk
2  tablespoons chopped fresh cilantro
2  tablespoons chopped green onion
3/4  tablespoon salt
5   drops hot-pepper sauce
2  cups shredded iceberg lettuce
2  cups shredded cooked chicken breast
1  large sweet red pepper, cut into strips
1  jar (6.3 ounces) baby corn, drained

Directions
1. Heat oven to 350 degrees F. 

2. Wrap tortillas in foil. Heat in 350 degree F oven for 10 minutes. 

3. Puree avocado and lime juice in food processor. With motor running,
add skim milk and buttermilk.* 

4. Transfer mixture to small bowl. Stir in cilantro, onion, salt and
hot-pepper sauce. Cover surface directly with plastic wrap. Refrigerate
until serving. 

5. Place equal amounts of lettuce, chicken, red pepper and corn on each
warmed tortilla. Top with guacamole dressing. Garnish with avocado
slice, if desired. Serve immediately. Makes 4 servings. 

*Note: For thinner dressing, add more skim milk, a tablespoon at a time. 
 

 


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