24 hour chicken fiesta salad
by Londa Somers
serves: 4
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I think the dressing is what makes this salad so good. You can vary the salad ingredients to your personal preferences. |
Ingredients: |
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4 cups |
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torn iceberg lettuce |
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1/2 cup |
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shredded Monterey Jack cheese (with peppers) |
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1 8oz can |
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black beans |
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1 1/2 cups |
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cooked chicken |
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2 small |
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tomatoes |
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1/2 small |
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jicama, cut into bite sized strips |
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1/2 cup |
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sliced, pitted ripe olives |
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3/4 cup |
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slightly crushed tortilla chips |
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1 small |
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avocado |
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1/4 cup |
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mayonaise |
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2 Tbsp. |
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chopped canned green chili peppers |
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2 Tbsp. |
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lemon juice |
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1 Tbsp. |
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honey |
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1/2 tsp. |
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chili powder |
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1/4 tsp. |
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salt |
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1 clove |
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garlic |
Directions: |
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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.
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