Layered Southwestern Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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!âMarci Dietrich of Fairfax Station, Virginia 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:
1. 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.
2. In a 4-qt. glass salad bowl, layer the remaining ingredients in the order listed. Serve with dressing. Yield: 8 servings.
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