|1||pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.)|
|Chicken lightly chopped|
|1||container (16 ounces) prepared reduced fat or regular guacamole*|
|1||container (8 ounces) light sour cream|
|1||cup chunky salsa|
|1/2||can (2 tablespoons) sliced ripe olives, drained|
|1||large tomato, seeded and finely chopped|
|1||cup (4 ounces) shredded reduced fat Cheddar cheese|
|1/4||cup thinly sliced green onions, optional|
|Reduced fat or regular tortilla chips or reduced fat crackers|
Spread guacamole evenly in a 12-inch serving dish. Spread sour cream carefully over guacamole. Spoon the salsa over sour cream.
Sprinkle with chicken, olives, tomato, cheese and green onions, if desired.
Serve with tortilla chips or crackers.
*To make fresh guacamole--mix 2 mashed fresh avocados with 1 tablespoon lemon juice, 1 tablespoon light mayonnaise, 1/2 teaspoon garlic salt and a dash of hot pepper sauce.