A 24-Hour Chicken Fiesta Salad

#0003 Recipe found inside this 1200 Chicken Recipes eBooks.
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Ingredients

• 4 c Torn iceberg lettuce 
• 1/2 c Shredded Monterey Jack cheese with jalapeno peppers
• 8 oz Red kidney beans, rinsed and drained
• 1 1/2 c Chopped cooked chicken or turkey
• 2 sm Tomatoes, cut into thin wedges
• Jicama cut into julienne strips
• 1/2 c Sliced pitted ripe olives Avocado Dressing
• 3/4 c Slightly crushed tortilla chips

How To Cook

"A layered salad, such as this avocado-topped chicken salad, can simplify
your busy life. Make it the night before, and the next day you can come
home to dinner waiting in the fridge." sounds good to me! ;-)

1. Place lettuce in the bottom of a large salad bowl. 
2. Layer in the following order: cheese, beans, chicken or turkey, tomatoes, jicama, and, if desired, olives. 
3. Spread Avocado Dressing evenly over the top of the salad, sealing to the edge of the bowl. 
4. Cover tightly with plastic wrap.Chill for 4 to 24 hours. 
5. Before serving, sprinkle with the crushed tortilla chips.

Makes 4-servings

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