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Appetizers | Meats | Poultry | Soups | Salads
A
24-Hour Chicken Fiesta Salad
Serves 4
- 4.00
c Torn iceberg lettuce
-
0.50 c Shredded Monterey Jack cheese with jalapeno peppers
- 8.00
oz Red kidney beans, rinsed and drained
-
1.50 c Chopped cooked chicken or turkey
-
2.00 sm Tomatoes, cut into thin wedges
- 1.00
c Jicama cut into julienne strips
- 0.50
c Sliced pitted ripe olives
- Avocado
Dressing
- 0.75
c Slightly crushed tortilla chips
"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. " Sounds
good to me! ;-)
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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