Easy Mexican Layer Salad
Need another reason to celebrate? Cinco de Mayo is just around the corner. Often the May 5th date is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862. At that time, the well-equipped, sizable French army hadn’t been defeated for almost 50 years. They were considered the premier army of the world. Along came the poorly equipped, much smaller Mexican army, who crushed the French. Talk about an underdog victory! The event helped to establish a sense of national unity and patriotism.
You’ll love this delicious Mexican Tinga Tostadas recipe.
Although Cinco de Mayo has been celebrated since 1863 in California, it didn’t gain popularity until the 1980’s. It’s evolved into a celebration of Mexican culture and heritage in a number of countries world-wide.
Nowadays, celebrations of the event include music, parades, colorful costumes, folk dancing and food. Lots of food. Although I don’t know if my Mexican Layer Salad is actually served in Mexico, it boasts enough flavor and it’s definitely colorful enough for a party.
- 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
- Prep: 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.
- Layer salad: romaine, black beans, corn, tomatoes, cheese, chicken then repeat with a second layer of each ending with a layer of chicken.
- 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.
10 Cinco de Mayo Recipes
Watermelon Jicama Salad by Mom Endeavors
Cheesy Bubble Up Enchiladas by See Vanessa Craft
Black Bean Salsa Salad by A Night Owl Blog
Easy Mexican Layer Salad by Spaceships & Laserbeams
Mexican Rice Casserole by Mommy Hates Cooking
Black Bean Dip by Two Twenty One
Churro Cupcakes by Happiness is Homemade
Taco Salad Bites by Play Party Plan
Margarita Mix Chicken Quinoa Tacos by Strawberry Mommycakes
Homemade Churro Bites by The Idea Room
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