Chicken Fiesta Salad

Chicken Fiesta Salad
Recipe type: Soups & Salads
Prep time: 
Total time: 
  • 4 Cups torn iceberg, Boston, or Bibb lettuce
  • ½ Cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)
  • ½ of a 15-ounce can of black beans, pinto beans, or garbanzo beans (chickpeas), rinsed and drained (1 Cup)
  • 8 Ounces chopped cooked chicken or turkey (about 1½ cups)
  • 2 Small tomatoes, cut into thin wedges
  • 1 Cup jicama (about 4 ounces), cut into bite-size strips, or 1 cup shredded carrot
  • ½ Cup sliced, pitted ripe olives (optional)
  • 1 Recipe Chile Dressing
  • ¾ Cup tortilla chips (optional)
  1. Place the lettuce in the bottom of a 2-quart clear salad bowl.
  2. Layer ingredients in the following order: cheese, beans, chicken, tomato, jicama, and olives
  3. Spread Chile Dressing evenly over salad, sealing to edge of bowl.
  4. Cover salad tightly with plastic wrap.
  5. Chill for 4 to 24 hours.
  6. To serve, toss lightly to coat evenly.
  7. Sprinkle with tortilla chips.
  8. For Chile Dressing, in a small bowl stir together ½ cup mayo or salad dressing, one 4-ounce can chopped undrained green chile peppers, 1½ teaspoons chili powder, and 1 clove garlic, minced. Makes about ¾'s of a cup.

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