Mexican Chicken Chef Salad

1 bag mixed salad greens Serves 4
1 red bell pepper, seeded and cut into thin strips
1 bunch green onions, sliced
1 cup black olives, sliced
1 small jicama, peeled and chopped
2 cups cooked chicken, shredded or chopped
1 cup cooked black beans
1 avocado, peeled, seeded and chopped
1 cup cheddar or jack cheese, grated (optional)
cilantro leaves and toasted pepitas (shelled and toasted pumpkin seeds)
Divide and arrange the lettuce on to four dinner plates. Arrange the bell pepper into a
row on one side of each of the four plates. Follow with a row of green onions, black
olives, jicama, chicken, black beans, and avocado. Sprinkle cilantro leaves and toasted
pepitas over the tops of the salads for garnish. Serve each salad with a dish of the
dressing on the side of the plate. (See recipe below.)

Creamy Chili Dressing
1 cup mayonnaise
1/4 cup spicy mexican hot style tomato sauce (Try El Pato brand.)
2 tablespoons ketchup
1 green onion, sliced
2 tablespoons cilantro leaves, finely chopped
salt and freshly ground black pepper
Whisk all ingredients together in a mixing bowl. Season with salt and pepper.