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Tuesday, August 14 2012

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
Recipe from 
Servings: Makes about 3/4 cup.
Prep Time: 30 mins
Total Time: 4 hrs 30 mins
     cups  torn iceberg, Boston, or Bibb lettuce
    1/2  cup  shredded Monterey Jack cheese with jalapeno peppers (2 ounces)
    1/2  of a 15-ounce can  black beans, pinto beans, or garbanzo beans (chickpeas), rinsed and drained (1 cup)
     ounces  chopped cooked chicken or turkey (about 1-1/2 cups)
     small  tomatoes, cut into thin wedges
     cup  jicama (about 4 ounces), cut into bite-size strips, or 1 cup shredded carrot
    1/2  cup  sliced pitted ripe olives (optional)
     recipe  Chile Dressing
    3/4  cup  crushed tortilla chips (optional)
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: 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.
nutrition information
Per serving: Calories 444, Total Fat 32 g, Saturated Fat 7 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 14 g, Cholesterol 73 mg, Sodium 460 mg, Carbohydrate 17 g, Total Sugar 3 g, Fiber 5 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 50%, Calcium 18%, Iron 14%. Exchanges: Vegetable 2, Starch .5, Lean Meat 2.5, Fat 4.5. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:17 am   |  Permalink   |  0 Comments  |  Email

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