24-Hour Chicken Fiesta Salad
Recipe from
Better Homes and Gardens
This layered chicken salad can be prepared up to 24 hours in advance. Try it the next time you need a potluck main dish. For less spice, use plain Monterey Jack cheese.
Servings:
Makes about 3/4 cup.
Prep Time:
30 mins
Total Time:
4 hrs 30 mins
Ingredients
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4 cupstorn iceberg, Boston, or Bibb lettucesee savings
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1/2 cupshredded Monterey Jack cheese with jalapeno peppers (2 ounces)see savings
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1/2 of a 15-ounce canblack beans, pinto beans, or garbanzo beans (chickpeas), rinsed and drained (1 cup)see savings
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8 ounceschopped cooked chicken or turkey (about 1-1/2 cups)see savings
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2 smalltomatoes, cut into thin wedgessee savings
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1 cupjicama (about 4 ounces), cut into bite-size strips, or 1 cup shredded carrotsee savings
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1/2 cupsliced pitted ripe olives (optional)see savings
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1 recipeChile Dressingsee savings
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3/4 cupcrushed tortilla chips (optional)see savings
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Directions
1.
Place the lettuce in a large (2-quart) salad bowl. Layer ingredients in the following order: cheese, beans, chicken, tomatoes, jicama, and, if desired, olives. Spread Chile Dressing evenly over salad, sealing to edge of bowl. Cover salad tightly with plastic wrap. Chill for 4 to 24 hours. To serve, toss lightly to coat evenly. If desired, sprinkle with crushed tortilla chips. Makes 4 main-dish servings.
2.
Chile Dressing: In a small bowl stir together 1/2 cup mayonnaise or salad dressing, one 4-ounce can chopped canned green chile peppers, 1-1/2 teaspoons chili powder, and 1 clove garlic, minced. Makes about 3/4 cup.
Nutrition information
Per serving: Calories 444, Total Fat 32 g, Saturated Fat 7 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 14 g, Cholesterol 73 mg, Sodium 460 mg, Carbohydrate 17 g, Total Sugar 3 g, Fiber 5 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 50%, Calcium 18%, Iron 14%. Exchanges: Vegetable 2, Starch .5, Lean Meat 2.5, Fat 4.5.
Percent Daily Values are based on a 2,000 calorie diet
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