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Layered Southwestern Chicken Salad Recipe

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This beautiful salad is pretty enough to be a centerpiece, and it comes together in a snap. But don't tell your guests, they'll think you spent hours on it!—Marci Dietrich of Fairfax Station, Virginia

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Layered Southwestern Chicken Salad Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

30 30

Ingredients

1/2 cup lime juice
1/2 cup sour cream
1/3 cup fresh cilantro leaves
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil
1 package (10 ounces) hearts of romaine salad mix
1 medium tomato, chopped
1 can (15 ounces) black beans, rinsed and drained
1 small red onion, chopped
2 packages (6 ounces each) ready-to-use Southwestern chicken strips
2 cups (8 ounces) shredded Mexican cheese blend
1 can (11 ounces) Mexicorn, drained
1 can (6 ounces) sliced ripe olives, drained
2 cups coarsely crushed tortilla chips
Additional fresh cilantro leaves

Directions

For dressing, in a blender, combine the first six ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a small bowl; cover and refrigerate until serving.
In a 4-qt. glass salad bowl, layer the remaining ingredients in the order listed. Serve with dressing. Yield: 8 servings.

Nutritional Facts 1-1/2 cups with 3 tablespoons dressing equals 511 calories, 32 g fat (11 g saturated fat), 63 mg cholesterol, 1,127 mg sodium, 35 g carbohydrate, 6 g fiber, 22 g protein.

Originally published as Layered Southwestern Chicken Salad in Simple & Delicious May/June 2008, p55

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Layered Southwestern Chicken Salad

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(1-1) of 1 reviews

Reviewed on Mar. 15, 2011 by khinson

This is one of the most amazing recipes I've ever made. The dressing totally makes it. People rave about it everywhere I take it. I've already made it several times and will continue. Delicious.