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PrintLayered Mexican Chicken Salad
This stunning layered salad is delicious scooped onto baked tortilla chips or served wrapped in a soft tortilla.
![[+]](/images/uploads/recipes/2010/Nov/12/281_view.jpg)
Layered Mexican Chicken Salad
2 cups
chicken breasts, cooked, diced
500 mL
1 cup
brown rice, long grain
250 mL
2/3 cups
Italian dressing
180 mL
1 cup
green onion(s), sliced
250 mL
2 tsp
chili powder
10 mL
1 tsp
cumin, ground
5 mL
2 Tbsp
lime juice, fresh
30 mL
1
yellow pepper, large, cut into strips
1
1
red pepper(s), large, cut into strips
1
3
tomatoes, medium, cut into wedges
3
2 cups
pinto beans, canned, drained
500 mL
1 cup
cheddar cheese, grated
250 mL
1/2 cup
black olives, sliced
125 mL
1
avocado, sliced
1
1 cup
salsa
250 mL
1/2 cup
light sour cream
125 mL
1/4 cup
cilantro, sprigs
60 mL
Preparation
Serves 10
Cook time :
40 min
|
Preparation time :
20 min
Layered Mexican Chicken Salad
1
Cook brown rice according to package directions in unsalted water. Place in a large bowl (3.5 quarts/L) that will accommodate the layered salad. A clear glass bowl allows everyone to see the layers. Pour in ⅓ cup (90 mL) of the Italian dressing. Sprinkle with sliced green onions, cumin, chili powder and fresh lime juice and mix together.
2
To create layered salad, mix rice evenly spreading rice mixture on bottom and cover with tomatoes. Next, layer the chicken breast and beans. Scatter grated cheese and sliced black olives. Top with pepper strips. Pour remaining ⅓ cup (90 mL) Italian dressing over top. Don't toss. Cover and refrigerate at least 3 hours or overnight.
3
To serve, place sliced avocado over top. Then make a mound of sour cream in centre and spoon salsa around sour cream. Garnish with cilantro.
Notes: A simple make-ahead recipe that is both attractive and delicious. It is also a good take along dish for your next barbecue or beach party.
Try quinoa or millet instead of the brown rice.
If desired, serve with additional sour cream, salsa and grated cheese.
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