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.