Mexican Layered Salad - cooking recipe

Ingredients

1/2 head iceberg lettuce, shredded
1/2 None cold barbecued chicken, skin and bones discarded, meat shredded
2 - 13.5 oz cans red kidney beans, drained, rinsed
3 None medium ripe tomatoes, chopped
1 None small red onion, finely chopped
1 1/4 cups fresh cilantro, chopped + extra for garnish
1 None medium avocado, pitted, peeled and chopped
1 tbsp lemon juice
1/2 cup sour cream
1 clove garlic, minced
2 oz Cheddar cheese, grated

Preparation

Arrange lettuce in a large glass serving bowl. Top with shredded chicken. Combine beans, tomatoes, onion and cilantro then add to bowl. Combine avocado and lemon juice then add to bowl. Whisk sour cream and garlic with 1/4 cup water and drizzle over top. Sprinkle with cheese and reserved cilantro. Serve.