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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
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.
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