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Simple Mexican Layered Salad
Simple Mexican Layered 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."
Serves6
Preparation Time20 min
Chilling Time30 min
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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.
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Layer salad: romaine, black beans, corn, tomatoes, cheese, chicken then repeat with a second layer of each ending with a layer of chicken.
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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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