Yield: 4 servings

4 c Torn iceberg lettuce
2 sm Tomatoes, cut into thin -wedges
1/2 c Shredded Monterey Jack -cheese with jalapeno -peppers
1 c Jicama cut into julienne-strips
8 oz Red kidney beans, rinsed and -drained
1/2 c Sliced pitted ripe olives 
Avocado Dressing
1 1/2 c Chopped cooked chicken or -turkey
3/4 c Slightly crushed tortilla -chip s

“A layered salad, such as this avocado-topped chicken salad, can simplify your busy life. Make it the night before, and the next day you can come home to dinner waiting in the fridge.” sounds good to me! -)

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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