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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
Yield: Makes about 3/4 cup
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)
- Servings Per Recipe 4,
- cal. (kcal) 444,
- Fat, total (g) 32,
- chol. (mg) 73,
- sat. fat (g) 7,
- carb. (g) 17,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 14,
- fiber (g) 5,
- sugar (g) 3,
- pro. (g) 26,
- vit. A (IU) 1020,
- vit. C (mg) 30,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 460,
- Potassium (mg) 485,
- calcium (mg) 182,
- iron (mg) 3,
- Vegetables () 2,
- Starch () 1,
- Lean Meat () 3,
- Fat () 5,
- Percent Daily Values are based on a 2,000 calorie diet
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