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24 hour chicken fiesta salad
by Londa Somers
serves: 4
  I think the dressing is what makes this salad so good. You can vary the salad ingredients to your personal preferences.
Ingredients:
  4 cups   torn iceberg lettuce
  1/2 cup   shredded Monterey Jack cheese (with peppers)
  1 8oz can   black beans
  1 1/2 cups   cooked chicken
  2 small   tomatoes
  1/2 small   jicama, cut into bite sized strips
  1/2 cup   sliced, pitted ripe olives
  3/4 cup   slightly crushed tortilla chips
  1 small   avocado
  1/4 cup   mayonaise
  2 Tbsp.   chopped canned green chili peppers
  2 Tbsp.   lemon juice
  1 Tbsp.   honey
  1/2 tsp.   chili powder
  1/4 tsp.   salt
  1 clove   garlic
Directions:
  Layer first seven ingredients in a bowl. In a food processor combine the next 8 ingredients until smooth. Spread the avocado dressing over the salad, sealing to the edge of the bowl. Cover salad and chill for 4-24 hours. To serve, toss lightly and sprinkle with tortilla chips.