Meals Matter

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Contributed By: aegarrison413
Better Homes & Gardens New Cookbook

Great make-ahead salad that is great as a main dish.

Ingredients

4 c Torn iceberg, Boston, or Bibb lettuce

1/2 c Shredded Monerey Jack cheese with jalapeno peppers (2 oz)

1 8-oz Can red kidney beans, (can sub 1c. garbanzo beans) rinsed and drianed

1 1/2 c. Cooked chicken or turkey

2 Small tomatoes, cut into thin wedges

1/2 A small jicama (4 oz) cut into bite sized strips or 1 c. shredded carrot

1/2 c. Sliced pitted ripe olives (opt)

3/4 c. Crushed tortilla chips (opt)

1/2 c. Mayo

1 4-oz Can chopped green chile peppers

1 1/2 tsp Chili powder

1 clove Garlic, minced

Preparation

Place lettuce in large 2-qt salad bowl. Layer ingredients in the following order:

Cheese, beans, chicken, tomoateos, jicama, and olives (optional).

In a small bowl, mix mayo, chile peppers, chili powder, and garlic. Spread evenly over salad sealing to edge of bowl.

Cover salad tightly with plastic wrap. Chill for 4-24 hours. To serve, toss lightly to coat evenly. Sprinkle with tortilla chips (opt)

Cook's Notes

Chilling the salad for up to 24 hours allows the flavors to blend. Layer the ingredients one evening and have a ready-to-serve meal the next. If you do not have left-over cooked chicken/turkey to use, consider purchasing a roasted chicken from the deli at your local grocery store.

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