24-hour Mexican Chicken Salad

Prep: 30 min + overnight chilling time. Serves 4.


4 cups torn iceberg lettuce
1/2 cup shredded Pepper Jack cheese
1 8-oz can red kidney beans, rinsed and drained
1 1/2 cups chopped cooked chicken
2 small tomatoes, cut into thin wedges
1/2 small jicama, cut into bite-sized strips
1/2 cup mayo
1 (4-oz) can chopped green chile peppers
1 1/2 tsp chili powder
1 clove garlic, minced


Layer first 6 ingredients together.

Combine remaining ingredients and spread onto salad. Chill overnight and serve.

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