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24 hour chicken fiesta salad by Londa Somers serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

I think the dressing is what makes this salad so good. You can vary the salad ingredients to your personal preferences.

Ingredients:

4 cups

torn iceberg lettuce

1/2 cup

shredded Monterey Jack cheese (with peppers)

1 8oz can

black beans

1 1/2 cups

cooked chicken

2 small

tomatoes

1/2 small

jicama, cut into bite sized strips

1/2 cup

sliced, pitted ripe olives

3/4 cup

slightly crushed tortilla chips

1 small

avocado

1/4 cup

mayonaise

2 Tbsp.

chopped canned green chili peppers

2 Tbsp.

lemon juice

1 Tbsp.

honey

1/2 tsp.

chili powder

1/4 tsp.

salt

1 clove

garlic

Directions:

Layer first seven ingredients in a bowl. In a food processor combine the next 8 ingredients until smooth. Spread the avocado dressing over the salad, sealing to the edge of the bowl. Cover salad and chill for 4-24 hours. To serve, toss lightly and sprinkle with tortilla chips.

Categories:

Main Dishes
Poultry
Salads
Spring/Summer