Layered Mexican Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Beautiful salad with a Mexican flare! Add a nice margarita and some Mexican music and you have a nice lunch or dinner entrée. Pillsbury cookbook. Ingredients:
3/4 cup ranch salad dressing |
1 teaspoon taco seasoning mix |
4 cups lettuce, shredded |
1 (15 ounce) can black beans |
1 1/2 cups deli chicken, shredded |
1 cup hint of lime tortilla chips |
1 cup cheddar cheese |
1/2 cup cherry tomatoes |
Directions:
1. In a small bowl, mix dressing and taco mix.
2. 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.*.
3. 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.
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