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Easy Mexican Layered Salad

THIS CHOPPED MEXICAN SALAD RECIPE IS LAYERED WITH FLAVOR AND COLOR!
Course Main Course, Salad
Cuisine Mexican
Keyword Mexican layer salad
Prep Time 20 minutes
Chill 30 minutes
Total Time 20 minutes
Servings 6
Calories 695kcal

Ingredients

SALAD

  • 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

DRESSING

  • 1 medium sized tomatillo
  • ½ jalapeno
  • handful of cilantro
  • 1 package powdered ranch mix
  • 1 cup of milk
  • 1 cup of 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.

Video

Nutrition

Calories: 695kcal