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Salads & sides

Chopped Salad with Tortilla Chips and Avocado Dressing

Chopped Salad with Tortilla Chips and Avocado Dressing recipe
photo by:kraft
This Chopped Salad with Tortilla Chips and Avocado Dressing is proof that Healthy Living recipes can be just as awesome as the traditional versions.
15 min
15 min
6 servings, 1-1/2 cups each
Magazine Acquisition

What You Need

 avocado, divided
cup  KRAFT Zesty Italian Dressing
pkg.  (10 oz.) torn salad greens
cup  KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
small  red onion, thinly sliced
 tomatoes, cut into wedges
cup  tortilla chips, coarsely crushed

Make It

MASH half the avocado in small bowl. Add dressing; mix well.

CHOP remaining avocado. Toss with salad greens, cheese, onions and tomatoes in large bowl.

ADD dressing mixture and chips; mix lightly. Serve immediately.

Kraft Kitchens Tips

Special Extra
Add 2 cups chopped cooked chicken.
Avocado-Ranch Chopped Salad
Prepare as directed, substituting KRAFT Classic Ranch Dressing for the Italian dressing, and adding 1/4 cup chopped fresh cilantro and 2 Tbsp. lime juice to the dressing mixture before using as directed.
Selecting, Ripening & Storing Avocados
Look for avocados that are either slightly soft or firm. Small light-brown markings on the peels are normal and won't affect the quality of the fruit inside. If mashing the avocados for recipe use, look for softer avocados. If needing sliced avocados, or if not using immediately, select firmer pieces of fruit. Avocados will continue to ripen after being picked. To ripen, place in paper bag and let stand at room temperature until desired softness. Ripe avocados can be stored in the refrigerator for several days.
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