Layered Mexican Chicken Salad Recipes

MEXICAN LAYERED SALAD

Mexican Layered Salad image

Here's another popular dish I like to prepare in advance, adding the cheese and chips just before serving. It's a slightly different version of the traditional layered salad.-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

4 cups torn romaine
1 medium red onion, thinly sliced, optional
1 large cucumber, halved and sliced
3 medium tomatoes, chopped
2 medium ripe avocados, sliced or cut into 1/2-in. chunks
1 each large green and sweet red pepper, chopped or sliced
1-1/2 cups mayonnaise
1/4 cup canned chopped green chiles
2 teaspoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

Steps:

In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables and avocado. In a small bowl, mix mayonnaise, chiles and seasonings; spread over top. Sprinkle with chips and cheese.

Nutrition Facts : Calories 371 calories, Fat 35g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 325mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.

LAYERED MEXICAN CHICKEN SALAD

Layered Mexican Chicken Salad image

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.

Provided by Chef Decadent1

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

In a small bowl, mix dressing and taco mix.
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.*.
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.

Nutrition Facts : Calories 445.8, Fat 33.2, SaturatedFat 9.7, Cholesterol 41.8, Sodium 617.9, Carbohydrate 22.3, Fiber 7.5, Sugar 2.7, Protein 15.1

LAYERED MEXICAN CHICKEN SALAD

Layered Mexican Chicken Salad image

Time-saving shortcuts, like rotisserie chicken, prepared dressing, crunchy chips, and pre-shredded cheese, make this salad easy and quick. Fresh summer tomatoes add great color and taste.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

3/4 cup ranch dressing
1 teaspoon Old El Paso™ 25% less sodium taco seasoning mix (from 1-oz pkg)
4 cups shredded lettuce
1 can (15 oz) red kidney beans, drained, rinsed
1 1/2 cups shredded deli rotisserie chicken (without skin)
1 cup coarsely crushed hint-of-lime white corn tortilla chips (from 13 1/2-oz package)
1 cup shredded Mexican-style taco cheese (4 oz)
1/2 cup grape or cherry tomatoes, halved

Steps:

In small bowl, mix dressing and taco seasoning mix.
On large serving platter or individual serving plates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with tomatoes.

Nutrition Facts : Calories 590, Carbohydrate 35 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g

MEXICAN CHICKEN SALAD

Mexican Chicken Salad image

A friend of mine has made this several times..and I finally got the recipe from her. I love the flavors in the salad.

Provided by ImNotHere

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 cups cooked shredded chicken
1/3 cup sour cream
2/3 cup mayonnaise
2 tablespoons fresh lime juice
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Tabasco sauce (more or less to taste)
1/4 cup sliced carrot
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped onion
2 ripe avocados, chopped
2 tablespoons chopped cilantro

Steps:

In a small bowl, stir together the sour cream,mayonnaise,lime juice,cumin,salt,pepper& Tabasco.
This is the salad dressing, so taste and adjust if you need.
In seperate bowl, combine chicken, carrots, red& green bell pepper, onion avacado& cilantro.
Pour the dressing over chicken and vegetables and mix well.
Chill for at least one houe before serving.

Nutrition Facts : Calories 369.6, Fat 32, SaturatedFat 6.6, Cholesterol 18.6, Sodium 615.2, Carbohydrate 22.3, Fiber 7.5, Sugar 4.7, Protein 3.4

LAYERED MEXICAN CHICKEN

Layered Mexican Chicken image

This is a recipe I got on the weight watchers web site. It is SO GOOD and only 6 points for a hearty serving. Even if you aren't watching your weight, it is a great and filling dish.

Provided by Renita

Categories Chicken Breast

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

5 dashes olive oil flavored cooking spray (5 one second sprays, 1 serving)
2 lbs uncooked boneless skinless chicken breasts
30 ounces canned black beans, rinsed and drained
3 cups nonfat sour cream
2 cups shredded reduced-fat monterey jack cheese or 2 cups Mexican blend cheese
2 (4 ounce) cans chopped green chilies
2 teaspoons ground cumin
1/2 teaspoon black pepper
12 medium corn tortillas, cut into 2 inch strips
1 cup salsa, mild,medium or hot

Steps:

Preheat oven to 350ºF.
Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken.
Set pan over high heat and bring to a boil.
Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain.
When chicken is cool enough to handle, cut into 1-inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface.
Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture.
Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes.
Let stand 5 minutes before slicing into 12 pieces.
Serve with salsa on the side.

Nutrition Facts : Calories 299.5, Fat 5.1, SaturatedFat 1.9, Cholesterol 58.1, Sodium 663.5, Carbohydrate 33.7, Fiber 6.8, Sugar 6.5, Protein 29.8

LAYERED CHICKEN SALAD

Layered Chicken Salad image

This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal. -Kay Bridgeman, Lexington, Ohio

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 21

Ingredients

3 cups cubed cooked chicken, divided
2 cups torn lettuce
1 cup cooked long grain rice
1 package (10 ounces) frozen peas, thawed
1/4 cup minced fresh parsley
2 large tomatoes, seeded and chopped
1 cup thinly sliced cucumber
1 small sweet red pepper, chopped
1 small green pepper, chopped
DRESSING:
1 cup mayonnaise
1/2 cup sour cream
1/2 cup raisins
1/2 cup finely chopped onion
1/4 cup sweet pickle relish
2 tablespoons milk
1/2 teaspoon celery seed
1/2 teaspoon dill seed
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
Sweet red pepper rings and fresh parsley sprigs, optional

Steps:

In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.

Nutrition Facts : Calories 298 calories, Fat 19g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 286mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.

LAYERED CHICKEN TACO SALAD

Layered Chicken Taco Salad image

Quick to do Taco Salad with homemade Guacamole. This one is really really good and another great way to use up leftover chicken. Times do not include chilling.

Provided by LAURIE

Categories Chicken

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 cups diced cooked chicken
1 1/4 ounces taco seasoning mix
1/2 cup water
4 cups shredded lettuce
1/4 cup sliced green onion
2 ripe avocados, peeled, pit removed and mashed
1/4-1/2 cup sour cream
2 tablespoons salsa
1 tablespoon lemon juice
salt and pepper
1 cup chopped seeded tomatoes
1/2 cup ripe sliced ripe olives
1 1/2 cups shredded colby-monterey jack cheese
1 1/2 cups corn chips, crushed

Steps:

Combine chicken, taco seasoning mix and water.
Cook and stir over medium-low heat 5 to 10 minutes or until sauce is thickened.
Make guacamole by mixing well; avocados, sour cream, salsa, lemon juice and salt and pepper.
In a 2-quart glass bowl layer; lettuce, tomato, green onions, chicken mixture, guacamole, olives and cheese.
Cover and refrigerate 1 hour.
Top with corn chips before serving.

Nutrition Facts : Calories 253.4, Fat 18.6, SaturatedFat 6.8, Cholesterol 48.3, Sodium 276.9, Carbohydrate 7.6, Fiber 4.4, Sugar 1.6, Protein 15.9

MEXICAN LAYERED SALAD

Mexican Layered Salad image

This sounds like a light, Mexican version of the classic Seven-Layered Salad. You could add black beans, chicken breast, or other protein to make it more filling, if you wanted to serve it as a main-course salad. I think a mixture of sour cream and mayo would also be good in the dressing, and I think sliced olives would be nice on top, too.

Provided by Halcyon Eve

Categories Greens

Time 20m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

4 cups torn romaine lettuce
1 large cucumber, peeled, halved, and sliced
3 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and sliced
2 large green bell peppers, seeded and chopped
1 1/2 cups mayonnaise
1/4 cup canned diced green chiles
2 teaspoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon salt (or to taste)
1/4 teaspoon garlic powder
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

Steps:

In a 2-quart trifle dish or glass bowl, layer the first five ingredients.
Combine the mayonnaise, chilies, and seasonings; spread over the top of the salad.
Sprinkle crushed chips and cheese over the top and serve immediately.

Nutrition Facts : Calories 248.5, Fat 19.9, SaturatedFat 3.8, Cholesterol 15.1, Sodium 370.7, Carbohydrate 17.2, Fiber 4.5, Sugar 5.1, Protein 3.7

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