Ingredients

• ¾ cup pico de gallo, divided
• 4 teaspoons extra-virgin olive oil
• 6 cups coarsely chopped iceberg lettuce
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 2 ripe peeled avocados, sliced
• 2 ounces multigrain tortilla chips (about 20 chips)
• ¼ teaspoon freshly ground black pepper