Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 cups | Shredded romaine |
| 1 can | (15 oz.) kidney beans, rinsed and drained |
| 1 cup | Shredded Jack cheese |
| 2 larges | Tomatoes, diced |
| 1½ cup | Diced cooked chicken |
| 1 | Avocado, diced |
| ¼ cup | Minced red onion |
| 1½ cup | Diced jicama |
| 6 slices | Bacon, cooked and crumbled* |
DRESSING SALAD
Stir all till blended. 1 can (4 oz.) diced green chilies ¼ c. chopped fresh cilantro 2 tbsp. fresh lime juice ½ tsp. freshly ground pepper ¼ tsp. salt Layer the lettuce, beans, cheese and half the tomatoes in a large glass bowl. Add the chicken, avocado, onion, tomatoes, jicama and bacon in rows. Toss with dressing and serve immediately. Makes 6 servings.
Posted to FOODWINE Digest 03 Oct 96 From: Joe Ames <ames@...>
Date: Fri, 4 Oct 1996 10:18:29 -0400