Layered Mexican Chicken Salad
Take your salad game to the next level with this vibrant Layered Mexican Chicken Salad—a feast for both the eyes and the palate! Packed with bold flavors and fresh textures, this crowd-pleasing dish features layers of tender shredded chicken, crisp romaine lettuce, hearty black beans, juicy cherry tomatoes, sweet corn, and creamy diced avocado. Topped with crunchy crushed tortilla chips and a zesty homemade salsa-lime dressing, it's perfect for parties, potlucks, or a quick weeknight dinner. Served in a glass bowl to showcase its colorful layers, this no-cook recipe is ready in just 20 minutes and can be made ahead for easy entertaining. Whether you're looking for a healthy lunch or a stunning centerpiece for your table, this Mexican-inspired layered salad is a sure winner! Keywords: Mexican chicken salad, layered salad recipe, no-cook dinner, healthy party dish, quick recipes, colorful salads.
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 4 cups Romaine lettuce, chopped
- 1 cup Black beans, rinsed and drained
- 1 cup Corn kernels, cooked
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red onion, finely diced
- 1 cup Shredded cheddar cheese
- 1 cup Tortilla chips, crushed
- 0.25 cup Cilantro, chopped
- 1 large Avocado, diced
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 2 tablespoons Lime juice, freshly squeezed
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a small bowl, make the dressing by combining sour cream, salsa, lime juice, ground cumin, salt, and black pepper. Mix until smooth and set aside.
In a large high-sided glass bowl or trifle dish, begin layering the salad by spreading the chopped romaine lettuce evenly on the bottom.
Next, layer evenly the shredded chicken breast on top of the lettuce.
Add a layer of black beans, followed by the cooked corn kernels.
Spread the halved cherry tomatoes evenly over the corn, and then add a layer of finely diced red onion.
Sprinkle the shredded cheddar cheese over the red onions, ensuring an even layer.
Top the cheese with the diced avocado. Sprinkle the chopped cilantro over the avocado for a pop of color and freshness.
Finally, add the crushed tortilla chips for a crunchy topping.
Drizzle the prepared dressing over the top of the salad or serve it on the side.
Serve immediately or cover and refrigerate for up to 2 hours before serving. Gently toss the salad just before serving to combine all the layers.
Nutrition Facts
Calories |
2687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 3481 mg | 151% | |
| Total Carbohydrate | 191.8 g | 70% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 36.0 g | ||
| Protein | 221.3 g | 443% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1440 mg | 111% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 5280 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
