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Chicken Fiesta Salad

Recipe By:
Veronicaa
 
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  • Total Time 30 min Ico-add
  • Yield 4 Servings
  • Level Medium

This is a really great salad recipe with amazing textures from the jicama and tortilla chips combined with the flavors of chicken and cheese for that South of the Border experience.
 

Ingredients

  • 4 cups torn iceberg, boston, or bibb lettuce
  • 1/2 cup shredded monterey jack cheese with jalapeno peppers
  • 1 8-ounce can red kidney beans, rinsed and drained
  • 1 1/2 cups chopped cooked chicken or turkey
  • 2 small tomatoes, cut into thin wedges
  • 1/2 of a small jicama (about 4 ounces), cut into bite-size strips
  • 1/2 cup sliced pitted ripe olives (optional)
  • 3/4 cup slightly crushed tortilla chips
  • Chile dressing:
  • Mix together,
  • 1/2 cup mayonnaise or salad dressing
  • 4 ounce can chopped canned green chile peppers
  • 1/2 teaspoons chili powder
  • 1 clove garlic, minced.
  • Currently 5.0/5 Stars.
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Directions

  1. 1. Place the lettuce in a large salad bowl. Layer ingredients in the following order atop lettuce: cheese, beans, chicken or turkey, tomatoes, jicama, and if desired, olives.
  2. 2. Spread Chile Dressing evenly over the top of the salad.
  3. 3. Cover salad tightly with plastic wrap. Chill for 4 to 24 hours.
  4. 4. To serve, toss lightly to mix; sprinkle with the crushed tortilla chips.