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24-Hour Chicken Fiesta Salad
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| | 4 cups torn iceberg, Boston, or Bibb lettuce | | | 1/2 cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces) | | | 1/2 of a 15-ounce can black beans, pinto beans, or garbanzo beans (chickpeas), rinsed and drained (1 cup) | | | 8 ounces chopped cooked chicken or turkey (about 1-1/2 cups) | | | 2 small tomatoes, cut into thin wedges | | | 1 cup jicama (about 4 ounces), cut into bite-size strips, or 1 cup shredded carrot | | | 1/2 cup sliced pitted ripe olives (optional) | | | 1 recipe Chile Dressing | | | 3/4 cup crushed tortilla chips (optional)
Directions:
| 1. Place the lettuce in a large (2-quart) salad bowl. Layer ingredients in the following order: cheese, beans, chicken, tomatoes, jicama, and, if desired, olives. Spread Chile Dressing evenly over salad, sealing to edge of bowl. Cover salad tightly with plastic wrap. Chill for 4 to 24 hours. To serve, toss lightly to coat evenly. If desired, sprinkle with crushed tortilla chips. Makes 4 main-dish servings. | | | | 2.Chile Dressing: In a small bowl stir together 1/2 cup mayonnaise or salad dressing, one 4-ounce can chopped canned green chile peppers, 1-1/2 teaspoons chili powder, and 1 clove garlic, minced. Makes about 3/4 cup. |
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