Layered Mexican Chicken Salad Recipes

LAYERED MEXICAN CHICKEN SALAD

Steps:

• In small bowl, mix dressing and taco seasoning mix.
• On large serving platter or individual serving plates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with tomatoes.

MEXICAN LAYERED SALAD

Steps:

• In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables and avocado. In a small bowl, mix mayonnaise, chiles and seasonings; spread over top. Sprinkle with chips and cheese.

LAYERED MEXICAN CHICKEN SALAD

Steps:

• In a small bowl, mix dressing and taco mix.
• 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.*.
• 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.

MEXICAN CHICKEN SALAD

Steps:

• In a small bowl, stir together the sour cream,mayonnaise,lime juice,cumin,salt,pepper& Tabasco.
• This is the salad dressing, so taste and adjust if you need.
• In seperate bowl, combine chicken, carrots, red& green bell pepper, onion avacado& cilantro.
• Pour the dressing over chicken and vegetables and mix well.
• Chill for at least one houe before serving.

LAYERED MEXICAN CHICKEN

Steps:

• Preheat oven to 350ºF.
• Coat a lasagna pan with cooking spray.
• Place chicken in medium saucepan and fill with enough cold water just to cover chicken.
• Set pan over high heat and bring to a boil.
• Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain.
• When chicken is cool enough to handle, cut into 1-inch pieces.
• Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
• Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface.
• Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture.
• Sprinkle with remaining cup of cheese.
• Bake until filling is bubbly and cheese is melted, about 30 minutes.
• Let stand 5 minutes before slicing into 12 pieces.
• Serve with salsa on the side.

MEXICAN 7 LAYER SALAD

Steps:

• Layer lettuce, tomato, onions, olives, beans, cheese, and dressing in a 3-quart bowl.
• Refrigerate.
• Top with crushed tortilla chips and toss lightly just before serving.

MEXICAN LAYERED SALAD

Steps:

• In a 2-quart trifle dish or glass bowl, layer the first five ingredients.
• Combine the mayonnaise, chilies, and seasonings; spread over the top of the salad.
• Sprinkle crushed chips and cheese over the top and serve immediately.