1/2 c shredded Pepper Jack cheese (2 oz)
1 c black beans, drained & rinsed (or garbanzo or pinto beans)
1 1/2 c chopped cooked chicken (8 oz)
2 small tomatoes, cut into thin wedges
1 c jicama (4 oz), cut into bite-size strips, or 1 c shredded carrot
1/2 c sliced olives
1 recipe Chile Dressing (see below)
Tortilla chips
Place the lettuce in the bottom of a 2-quart clear salad bowl. Layer ingredients in the following order: cheese, beans, chicken, tomato, jicama and olives. Spread Chile Dressing evenly over salad, sealing to edge of bowl. Cover salad tightly with plastic wrap. Chill 4-24 hours. To serve, toss lightly to coat evenly. Top with tortilla chips.
Chile Dressing: In a small bowl stir together 1/2 c mayonnaise, one 4 oz can chopped, undrained green chile peppers, 1 1/2 t chili powder and 1 clove garlic, minced.
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I had this salad at a Relief Society activity and it was so good! I made it for dinner tonight--it's chilling in the fridge now. Hopefully the kids will eat it... It's a perfect summer meal.
