a 24-hour chicken fiesta salad

4 servings
4 cups Torn iceberg lettuce
½ cup Shredded Monterey Jack cheese with jalapeno peppers
8 ounces Red kidney beans, rinsed and drained
1½ cup Chopped cooked chicken or turkey
2 smalls Tomatoes, cut into thin wedges
1 cup Jicama cut into julienne strips
½ cup Sliced pitted ripe olives
  Avocado Dressing
¾ cup 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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