Name: Layered Chicken Taco Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 4 cups finely chopped romaine lettuce; 1 (8 ounce) microwave package heat & serve Mexican-style rice; 1 (15 ounce) can black beans, drained and rinsed; 1 (11 ounce) can Mexican-style corn, drained; 1 large avocado, diced; 1 and 1/2 cups prepared pico de gallo (or diced tomatoes); 1 rotisserie chicken, shredded (about 4 cups shredded meat); 1 and 1/2 cups shredded monterey jack and cheddar cheese; 1 (14 ounce) bottle cilantro avocado yogurt dressing (about 1.75 cups dressing); 1 (3.5 ounce) package tortilla strips (about 1.5 cups)

Description

This show-stopping Layered Chicken Taco Salad is perfect for a party or family weeknight dinner. It always gets amazing reviews!

Ingredients

4 cups finely chopped romaine lettuce
1 (8 ounce) microwave package heat & serve Mexican-style rice
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
1 large avocado, diced
1 and 1/2 cups prepared pico de gallo (or diced tomatoes)
1 rotisserie chicken, shredded (about 4 cups shredded meat)
1 and 1/2 cups shredded monterey jack and cheddar cheese
1 (14 ounce) bottle cilantro avocado yogurt dressing (about 1.75 cups dressing)
1 (3.5 ounce) package tortilla strips (about 1.5 cups)

Instructions

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.
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.