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Easy Mexican Layered Salad
Easy Mexican Layered Salad
Prep Time
20 Mins
Cook Time
30 Mins
Servings
6
1000
Views
About Recipe
THIS CHOPPED MEXICAN SALAD RECIPE IS LAYERED WITH FLAVOR AND COLOR! Some people think of a salad bowl as some part of a diet deprivation, but eat this easy Mexican layered salad and you’ll feel indulged. It’s a visual delight and a taste treat. Once you try this easy chopped recipe, bet you’ll be craving the fresh deliciousness for lunches and dinners—it’s that good. And since there are all sorts of add-in options, like corn, black beans, lettuce, chicken, ground beef and more, it’s a very versatile salad that you don’t get tired of.
Ingredients
2 heads of romaine lettuce
2 cans of black beans drained and rinsed
2 cans of corn drained and rinsed
2 cups shredded cheddar cheese
10 ounces cherry or grape tomatoes diced in half
1.5 pounds chicken breast
2 tablespoons taco seasoning
1 medium sized tomatillo
½ jalapeno
handful of cilantro
1 package powdered ranch mix
1 cup of milk
1 cup of sour cream
Cooking Procedure
1
n n n rep: Chop the romaine into small, bite-sized pieces and place in a colander or salad spinner to rise. Make sure leaves are dry before assembling salad. Rinse and drain corn and beans. Rinse and slice tomatoes in half or quarters.n n n n Layer salad: romaine, black beans, corn, tomatoes, cheese, chicken then repeat with a second layer of each ending with a layer of chicken.n n n n Dressing: Peel and rinse tomatillo. Roughly chop it and add to a blender with jalapeno, cilantro, ranch mix, milk and sour cream. Blend on medium-high until smooth. Refrigerate for 30 minutes before serving.n nn
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