Place the taco shells in the oven and toast them for 10 minutes until they become crispy again.
Combine the avocado, tomato, lemon juice, and olive oil in a mixing bowl. Season the mixture with salt and pepper to taste.
Take a small amount of lettuce and place it in the bottom of each taco shell.
Take half a slice of D'Orsogna Roast Chicken and place it inside each taco shell.
Add a spoonful of avocado salsa on top of the chicken in each taco shell. Follow by a dollop of sour cream and a sprinkle of grated cheese to finish.
Servings 4