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SALAD
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1 lettuce head, iceberg (or package of shredded lettuce)
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8 oz frozen peas, thawed
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1 c mexican blend finely shredded cheese
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2 c chicken, cooked and finely shredded (we use leftovers or rotisserie chicken)
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1-2 jalapenos, finely chopped (seeded or unseeded, as desired)
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1 bunch green onions, finely chopped
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2 fresh tomatoes, diced
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SALAD BASE
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tortilla chips (for the bed of the salad)
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2 can(s) refried beans (32 oz. total)
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2 c cheddar or monterey jack cheese, shredded
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2 c guacamole
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8 oz salsa
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VINAIGRETTE DRESSING
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1/2 c canola oil
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1/4 c rice vinegar or distilled white vinegar or apple cider vinegar
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1/2 tsp sugar
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