- 1/3 cup mayonnaise (regular or low-fat)
- 1/4 cup spicy purchased red salsa
- 4 tablespoons chopped fresh cilantro
- 8 ounces diced cooked chicken or turkey (about 2 cups)
- 1 red or yellow bell pepper, thinly sliced
- 1 ripe avocado, peeled, thinly sliced
- Stir mayonnaise, salsa and 3 tablespoons cilantro in medium bowl to blend. Add chicken and toss to coat. Season salad to taste with salt and pepper. Let stand 10 minutes to blend flavors.
- Arrange bell pepper and avocado slices decoratively on plates. Mound salad atop vegetables, dividing equally. Sprinkle salads with remaining 1 tablespoon cilantro and serve.