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Recipe: 24 Hour Chicken Fiesta Salad
Similar Categories: Hour, Chicken, Fiesta, Salad
4 Servings
4 c Torn iceberg; Boston, or
-Bibb lettuce
1/2 c Shredded Monterey Jack
-cheese with
Jalapeno peppers
1 8 oz. can red kidney beans;
-rinsed and drained
1 1/2 c Chopped cooked chicken or
-turkey
2 sm Tomatoes; cut into thin
-wedges
1/2 c Sliced pitted ripe olives
1 * Avocado Dressing; * recipe
-below
3/4 c Lightly crushed tortilla
-chips
1. Place the lettuce in a large salad bowl. Layer ingredients in the
following order atop lettuce: cheese, beans, chicken or turkey, tomatoes,
and olives. Spread Avocado Dressing evenly over the top of the salad. Cover
salad tightly with plastic wrap. Chill for 4 to 24 hours. To serve, toss
lightly to mix; sprinkle with the crushed tortilla chips.
* AVOCADO DRESSING: In a blender container or food processor bowl, combine
1 small avocado, pitted, peeled, and cut up, 1 cup mayonnaise or salad
dressing, 2 tablespoons chopped green chiles, 2 tablespoons lemon juice, 1
tablespoon honey, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1 clove
garlic, minced. Cover and blend or process until smooth. Makes about 3/4
cup.
4 c Torn iceberg; Boston, or
-Bibb lettuce
1/2 c Shredded Monterey Jack
-cheese with
Jalapeno peppers
1 8 oz. can red kidney beans;
-rinsed and drained
1 1/2 c Chopped cooked chicken or
-turkey
2 sm Tomatoes; cut into thin
-wedges
1/2 c Sliced pitted ripe olives
1 * Avocado Dressing; * recipe
-below
3/4 c Lightly crushed tortilla
-chips
1. Place the lettuce in a large salad bowl. Layer ingredients in the
following order atop lettuce: cheese, beans, chicken or turkey, tomatoes,
and olives. Spread Avocado Dressing evenly over the top of the salad. Cover
salad tightly with plastic wrap. Chill for 4 to 24 hours. To serve, toss
lightly to mix; sprinkle with the crushed tortilla chips.
* AVOCADO DRESSING: In a blender container or food processor bowl, combine
1 small avocado, pitted, peeled, and cut up, 1 cup mayonnaise or salad
dressing, 2 tablespoons chopped green chiles, 2 tablespoons lemon juice, 1
tablespoon honey, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1 clove
garlic, minced. Cover and blend or process until smooth. Makes about 3/4
cup.
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