Ingredients

• 4  cups torn iceberg, Boston, or Bibb lettuce
• 1/2  cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)
• 1/2  of a 15-ounce can 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  cup jicama (about 4 ounces), cut into bite-size strips, or 1 cup shredded carrot
• 1/2  cup sliced pitted ripe olives (optional)
• 1  recipe Chile Dressing
• 3/4  cup crushed tortilla chips (optional)

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.