Chicken Fiesta Salad

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4 Cups torn iceberg, Boston, or Bibb lettuce

1/2 Cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)

1/2 of a 15-ounce can of black beans, pinto beans, or garbanzo beans (chickpeas), rinsed and drained (1 Cup)

8 Ounces chopped cooked chicken or turkey (about 1 1/2 cups)

2 Small tomatoes, cut into thin wedges

1/2 Cup sliced, pitted ripe olives (optional)

1 Recipe Chile Dressing

3/4 Cup tortilla chips (optional)



Place the lettuce in the bottom of a 2-quart clear salad bowl.


Layer ingredients in the following order: cheese, beans, chicken, tomato, jicama, and 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.


Sprinkle with tortilla chips.


For Chile Dressing, in a small bowl stir together 1/2 cup mayo or salad dressing, one 4-ounce can chopped undrained green chile peppers, 1 1/2 teaspoons chili powder, and 1 clove garlic, minced. Makes about 3/4′s of a cup.

View instructions at

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