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A 24-hour chicken fiesta salad
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| Artist: |
_ |
| Categories: |
Chicken, Poultry, Salads |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | Torn iceberg lettuce | | 1/2
| cup | Shredded Monterey Jack | | | -cheese with jalapeno | | | -peppers | | 8
| oz | Red kidney beans, rinsed and | | | -drained | | 1 1/2
| cup | Chopped cooked chicken or | | | -turkey | | 2
| small | Tomatoes, cut into thin | | | -wedges | | 1
| cup | Jicama cut into julienne | | | -strips | | 1/2
| cup | Sliced pitted ripe olives | | | Avocado Dressing | | 3/4
| cup | Slightly crushed tortilla | | | -chips |
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Procedures:
| 1 | "a layered salad, such as this avocado-topped chicken salad, can simplify your busy life. | | 2 | Make it the night before, and the next day you can come home to dinner waiting in the fridge." sounds good to me! ;-) place lettuce in the bottom of a large salad bowl. | | 3 | Layer in the following order: cheese, beans, chicken or turkey, tomatoes, jicama, and, if desired, olives. | | 4 | Spread avocado dressing evenly over the top of the salad, sealing to the edge of the bowl. | | 5 | Cover tightly with plastic wrap. | | 6 | Chill for 4 to 24 hours. | | 7 | Before serving, sprinkle with the crushed tortilla chips. | | 8 | Makes 4 servings |
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