Layered Mexican Chicken Salad

Submitted by Chef Decadent1

"Beautiful salad with a Mexican flare! Add a nice margarita and some Mexican music and you have a nice lunch or dinner entrée. Pillsbury cookbook."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 3⁄4 cup ranch salad dressing
• 1 teaspoon taco seasoning mix
• 4 cups lettuce, shredded
• 1 (15 ounce) can black beans
• 1 1⁄2 cups deli chicken, shredded
• 1 cup hint of lime tortilla chips
• 1 cup cheddar cheese
• 1⁄2 cup cherry tomatoes

directions

1. In a small bowl, mix dressing and taco mix.
2. On a large serving platter or individual serving pates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with cherry tomatoes that have been sliced in half.*.
3. You can also top with olives and add a bit of canned corn if you like. I only use a portion of the can of black beans. Use as much as you prefer.

Reviews

[Caroline Cooks]

A real treasure of a salad!!! Ingredients are usually within my kitchen reach (discounting the LIME chips, but easy substitute.) I forgot to add the cheddar until after the shots were taken and used some crunched Fritos and sliced stuffed olives for the garnish. Delicious lunch treat; thanks to Decadent1. Made for the Salad event in Cooking Photos.

 

[Motivated Mama]

This was a fast and easy meal. My two year old even helped me prepare it! We made our own chips out of wheat tortillas. Very tasty and filling. Thanks for posting.