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 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)
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.
Notes
I use Bolthouse 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.