24-Hour Chicken Fiesta Salad PRINT
- YIELD: 4 servings
Sorta followed this recipe with following exceptions:
Used just a regular green salad mix (that’s what I had on hand)
Didn’t make it ahead of time – just assembled & ate
Didn’t use tortilla chips
It was really good – don’t usually eat beans but I like them so it was a nice little change…
The dressing was awesome – made of course with my homemade paleo mayo so totally legal!!
|4||cups torn iceberg, Boston, or Bibb lettuce|
|½||cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)|
|½||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 1-½ cups)|
|2||small tomatoes, cut into thin wedges|
|1||cup jicama (about 4 ounces), cut into bite-size strips, or 1 cup shredded carrot|
|½||cup sliced pitted ripe olives (optional)|
|1||recipe Chile Dressing|
|¾||cup crushed tortilla chips (optional)|
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.
Calories 444, Total Fat (g) 32, Saturated Fat (g) 7, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 14, Cholesterol (mg) 73, Sodium (mg) 460, Carbohydrate (g) 17, Total Sugar (g) 3, Fiber (g) 5, Protein (g) 26, Vitamin C (DV%) 50, Calcium (DV%) 18, Iron (DV%) 14, Starch (d.e.) .5, Vegetables (d.e.) 2, Lean Meat (d.e.) 2.5, Fat (d.e.) 4.5, Percent Daily Values are based on a 2,000 calorie diet