Layered Mexican Chicken Salad Food

LAYERED MEXICAN CHICKEN SALAD

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.

MEXICAN LAYERED SALAD

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.

LAYERED CHICKEN SALAD

Steps:

• In very large (5-quart) glass bowl, place about half of the lettuce. Layer with onion, chicken, zucchini, cheese, salami, remaining lettuce and the tomatoes.
• In small bowl, mix mayonnaise, mustard and horseradish; spread over tomatoes, spreading to edge of bowl.
• Cover and refrigerate at least 8 hours but no longer than 24 hours. Garnish with additional cherry tomatoes and parsley or watercress if desired.

LAYERED CHICKEN SALAD

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.

LAYERED MEXICAN SALAD

Steps:

• Place 1/2 the lettuce in bottom of serving dish.
• Layer salsa, beans, and squash over lettuce.
• Place cucumber over squash, sprinkle with olives.
• Top with remaining lettuce.
• Dressing: Combine mayonnaise, yogurt, garlic powder, and lemon juice.
• Spread evenly on top of salad.
• Sprinkle with cheese and onion.
• Cover and refrigerate 2 hours before serving.

LAYERED MEXICAN SALAD

Steps:

• In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
• In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.

LAYERED MEXICAN CHICKEN SALAD

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.

LAYERED MEXICAN CHICKEN

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.

TROPICAL LAYERED CHICKEN SALAD

Steps:

• Place the first five ingredients in blender. While processing, gradually add oil in a steady stream; set aside., Sprinkle chicken with 1/2 teaspoon salt and pepper; place on greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer reads 165°. Cool slightly and chop into 1/2-in. pieces., Layer lettuce, chicken, pepper and mangoes in a 3-qt. dish. In a large bowl, gently combine avocado, onion, cilantro, jalapeno, lime juice and remaining salt. Spoon over mangoes. Refrigerate 30 minutes. Just before serving pour vinaigrette over salad. If desired, sprinkle with tortilla chips.