Layered Chicken Taco Salad
Recipe type: Meals
Prep time: 
Total time: 
Serves: 8-10
This show-stopping Layered Chicken Taco Salad is perfect for a party or family weeknight dinner. It always gets amazing reviews!
  • 4 cups chopped romaine lettuce
  • 1 (8 ounce) package heat & serve Mexican rice (I use Old El Paso)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (11 ounce) can Mexicorn, drained
  • 1 large avocado, diced
  • 1-1/2 cups prepared pico de gallo or diced tomatoes
  • 1 rotisserie chicken, shredded (about 4 cups shredded meat)
  • 1-1/2 cups shredded monterey jack and cheddar cheese
  • 1 (14 ounce) bottle cilantro avocado yogurt dressing (about 1.75 cups dressing) (I use Bolthouse)
  • 1 (3.5 ounce) package tortilla strips (about 1.5 cups) (I use Fresh Gourmet tri-color tortilla strips)
  1. Layer half of each ingredient into a large salad bowl in the order listed under the ingredients. Repeat layers with remaining half of the ingredients.
  2. Serve immediately or cover with plastic wrap and store in the refrigerator until ready to serve. Leftovers can be stored in the refrigerator for 2-3 days.
I useBolthouse Cilantro Avocado Yogurt Dressing to make this salad, but feel free to use your favorite taco salad dressing.

I use Fresh Gourmet Tri-Color Tortilla Strips, but feel free to even use your favorite tortilla chips crushed up instead.

I use Old El Paso Heat & Serve Mexican Rice, but feel free to use your favorite Mexican-style rice.
Recipe by The BakerMama at