Title: 24 Hour Chicken Fiesta Salad
Categories: Salad Chicken
Yield: 4 Servings
| 4 | c | Torn iceberg lettuce |
| 1/2 | c | Shredded Monterey Jack cheese with jalapeno peppers |
| 8 | oz | Red kidney beans, rinsed and drained |
| 1 1/2 | c | Chopped cooked chicken or turkey |
| 2 | sm | Tomatoes, cut into thin wedges |
| 1 | c | Jicama cut into julienne strips |
| 1/2 | c | Sliced pitted ripe olives |
| | | Avocado Dressing |
| 3/4 | c | Slightly crushed tortilla chips |
Place lettuce in the bottom of a large salad bowl. Layer in the following
order: cheese, beans, chicken or turkey, tomatoes, jicama, and, if
desired, olives. Spread Avocado Dressing evenly over the top of the salad,
sealing to the edge of the bowl. Cover tightly with plastic wrap. Chill
for 4 to 24 hours. Before serving, sprinkle with the crushed tortilla
chips. Makes 4 servings.