Layered Mexican Chicken Salad Recipes
SOUTHWEST LAYERED CHICKEN SALAD
Looking for an easy salad to serve a crowd? Try this colorful combo that includes corn with a creamy dressing that gets its zip from Old El Paso® taco seasoning.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- In medium bowl, mix dressing ingredients until well blended.
- In 4-quart glass serving bowl, layer lettuce, jicama, chicken, corn and bell peppers. Just before serving, top salad with avocados. Serve with dressing.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 0 g
MEXICAN LAYERED SALAD
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
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
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
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
MEXICAN LAYERED SALAD
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
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
LAYERED MEXICAN CHICKEN
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
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 MEXICAN CHICKEN SALAD
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
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
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