Friday, August 12, 2011

One great potluck dish

What do you make to take? I found this in the premiere issue of, a new magazine (yes, a printed magazine with the name "") from Meredith that brings together budget-focused recipes from their other magazines, such as Better Homes and Gardens, Midwest Living and Eating Well. This one originally ran in BHG.

24-Hour Chicken Fiesta Salad

4 cups torn lettuce (iceberg, bibb or Boston)
1/2 cup (2 ounces) shredded pepper-Jack cheese
1 cup (or 1/2 of a 15-ounce can) of black beans, pinto beans or garbanzo beans, rinsed and drained
8 ounces chopped cooked chicken or turkey (about 1 1/2 cups)
2 small tomatoes, cut into thin wedges
1 cup jicama (about 4 ounces) cut in bite-size strips, or 1 cup shredded carrot
1/2 cup sliced, pitted ripe olives
Chile dressing (see below)
3/4 cup crushed tortilla chips

Place lettuce in a large (2-quart) salad bowl. Layer ingredients in the following order: Cheese, beans, chicken, tomatoes, jicama and olives. Spread Chile Dressing evenly over the salad, sealing to the edge of the bowl. Cover tightly with plastic wrap. Chill for 4 to 24 hours. To serve, toss lightly to coat evenly. Sprinkle with crushed tortilla chips.
Chile dressing: Stir together 1/2 cup mayonnaise, 1 (4-ounce) can chopped green chiles, 1 1/2 teaspoons chili powder and 1 minced clove garlic.

Makes 4 servings.

Per serving: 444 calories, 26g protein, 17g carbohydrates, 32g fat (7g saturated), 73mg cholesterol, 460mg sodium, 5g fiber.