24 hour Chicken Fiesta Salad
Source of Recipe
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Recipe Introduction
A layered salad, such as this avocado-topped chicken salad, can
simplify your busy life.
Make it the night before, and the next day you can come home to
dinner waiting in the fridge.
List of Ingredients
4 c Torn iceberg lettuce
1/2 c Shredded Monterey Jack
-cheese with jalapeno
-peppers
8 oz Red kidney beans, rinsed and
-drained
1 1/2 c Chopped cooked chicken or
-turkey
2 sm Tomatoes, cut into thin
-wedges
1 c Jicama cut into julienne
-strips
1/2 c Sliced pitted ripe olives
Avocado Dressing
3/4 c Slightly crushed tortilla
-chips
Recipe
Place lettuce in the bottom of a large
salad bowl.
Layer in the following order: cheese, beans, chicken or turkey,
tomatoes, jicama, and, if desired, olives.
Spread Avocado Dressing evenly over the top of the salad, sealing to
the edge of the bowl.
Cover tightly with plastic wrap.
Chill for 4 to 24 hours.
Before serving, sprinkle with the crushed tortilla chips.
Makes 4 servings.
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