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A 24-HOUR CHICKEN FIESTA SALAD

Category:    Salads, Chicken
Yield: 4 servings
 
      4 c  Torn iceberg lettuce                2 sm Tomatoes, cut into thin
    1/2 c  Shredded Monterey Jack                   -wedges
           -cheese with jalapeno               1 c  Jicama cut into julienne
           -peppers                                 -strips
      8 oz Red kidney beans, rinsed and      1/2 c  Sliced pitted ripe olives
           -drained                                 Avocado Dressing
  1 1/2 c  Chopped cooked chicken or         3/4 c  Slightly crushed tortilla
           -turkey                                  -chips
  
  Place lettuce in the bottom of a large salad bowl.  Layer in the following
  order:  cheese, beans, chicken or turkey, tomatoes, jicama, and, if
  desired, olives.  Spread Avocado Dressing evenly over the top of the salad,
  sealing to the edge of the bowl.  Cover tightly with plastic wrap.  Chill
  for 4 to 24 hours. Before serving, sprinkle with the crushed tortilla
  chips.  Makes 4 servings.
 

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