Potluck Mexican Layer Salad

Potluck Mexican Layer Salad

Potluck Mexican Layer Salad
Potluck Mexican Layer Salad

"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."


Preparation Time15 min


  • 2 heads romaine lettuce
  • 2 cans black beans, drained and rinsed
  • 2 cans corn, drained and rinsed
  • 2 cups shredded cheddar cheese
  • 10 ounces cherry or grape tomatoes, diced in half
  • 1 1/2 pound chicken breast
  • 2 tablespoons taco seasoning
  • 1 medium sized tomatillo
  • 1 jalapeno
  • 1 handful of cilantro
  1. 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.

  2. Layer salad: romaine, black beans, corn, tomatoes, cheese, chicken then repeat with a second layer of each ending with a layer of chicken.

  3. 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.

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