1/2 head of iceberg lettuce (or about 4 cups), torn or shredded
1/2 cup cheese, shredded (cheddar or pepper jack is a great choice)
1 (15 oz) can black or garbanzo beans (rinsed and drained)
1-1/2 cups cooked, chopped chicken (I cooked mine the same way as I do for my enchiladas with Montreal Chicken Seasoning and cayenne pepper)
1-1/2 cups packed spinach leaves
1 tomato, diced
1 cup jicama, cut into bite-size strips (optional)
1/2 cup sliced olives (optional)
1/2 cup mayonaisse
1 (4 oz) can chopped green chiles
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
1 cup crunched up tortilla chips or Fritos
1. Place the iceberg lettuce in a clear salad bowl (a glass bowl or even a trifle dish works well so you can see all the layers). Top with these layers in the following order: cheese, beans, chicken, spinach, tomato, jicama and olives (if using).
2. In a small mixing bowl, combine the mayonaise, green chiles, garlic powder, cayenne pepper, and cumin. Stir until well combined. Pour evenly over the salad, spreading it all the way to the edges.
3. Cover the salad bowl tightly with plastic wrap and chill for at least 4 hours. Top with crunched tortilla chips and serve immediately.
4. It's fiesta time!