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Ingredients
| iceberg lettuce heads (shredded): 4 cups |
| monterey jack cheese (shredded): 1/2 cup |
| black beans: 15 oz |
| chicken breasts: 8 oz |
| red tomatoes: 2 |
| jicamas (sliced): 1 cup |
| sun-dried hot chili peppers: 1 whole pepper |
| tortilla chips (crushed): 3/4 cup |
24-Hour Chicken Fiesta Salad
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
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.