THIS CHOPPED MEXICAN SALAD RECIPE IS LAYERED WITH FLAVOR AND COLOR!
Course Main Course, Salad
Cuisine Mexican
Keyword Mexican layer salad
Prep Time 20minutes
Chill 30minutes
Total Time 20minutes
Servings 6
Calories 695kcal
Ingredients
SALAD
2heads of romaine lettuce
2cans of black beansdrained and rinsed
2cans of corndrained and rinsed
2cupsshredded cheddar cheese
10ouncescherry or grape tomatoesdiced in half
1.5poundschicken breast
2tablespoonstaco seasoning
DRESSING
1medium sized tomatillo
½jalapeno
handful of cilantro
1package powdered ranch mix
1cupof milk
1cupof sour cream
Instructions
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.