24-Hour Chicken Fiesta Salad

This layered chicken salad can be prepared up to 24 hours in advance. Try it the next time you need a potluck main dish. For less spice, use plain Monterey Jack cheese.

24-Hour Chicken Fiesta Salad
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4 users rated this recipe an average rating of 4.0
Makes:
4 servings
Yields:
Makes 4 main-dish servings
Prep:
30 mins
Chill:
4 hrs to 24 hrs
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24-Hour Chicken Fiesta Salad

Ingredients
4
cups torn iceberg, Boston, or Bibb lettuce
1/2
cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)
1/2
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
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.

Chile Dressing

Ingredients

1/2
cup mayonnaise or salad dressing
1
4 ounce can chopped canned green chile peppers
1 1/2
teaspoons chili powder
1
clove garlic, minced

Directions

  1. In a small bowl stir together mayonnaise or salad dressing, green chile peppers, chili powder, and garlic. Makes about 3/4 cup.

Nutrition Facts

(24-Hour Chicken Fiesta Salad)
    Per serving:
  • 444 kcal cal.,
  • 32 g fat
  • (7 g sat. fat,
  • 14 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 73 mg chol.,
  • 460 mg sodium,
  • 17 g carb.,
  • 5 g fiber,
  • 3 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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