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Layered Southwestern Chicken Salad

 Layered Southwestern Chicken Salad
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
8 ServingsPrep/Total Time: 30 min.

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

2 of 2

Layered Southwestern Chicken Salad (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.