| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Tasse | Torn iceberg lettuce |
| 1/2 Tasse | Shredded Monterey Jack cheese with jalapeno peppers |
| 8 x ca. 30 g | Red kidney beans, rinsed and drained |
| 1 1/2 Tasse | Chopped cooked chicken or turkey |
| 2 klein | Tomatoes, cut into thin wedges |
| 1 Tasse | Jicama cut into julienne strips |
| 1/2 Tasse | ripe olives pitted, sliced |
| | Avocado Dressing |
| 3/4 Tasse | Slightly crushed tortilla chips |
|
"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.
|
|
Anmerkungen zum Rezept:
keine |
