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mexican salad

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

a deli roasted chicken is a quick option for the shredded cooked chicken. To make ahead, prepare salad as directed, except toss avocado slices with 1 tablespoon lime juice to prevent avocado from Browning. Do not drizzle salad with remaining dressing until just before serving. Cover and chill salad dressing for up to one hour.Source: Unknown

(1 rating)

Ingredients For mexican salad

  • 1/4 cup olive or vegetable oil
  • 3 tablespoon fresh cilantro
  • 3 tablespoon cider vinegar
  • one canned chipotle pepper in adobo sauce, drained and finely chopped
  • one clove garlic minced
  • 1/2 teaspoons salt
  • 10 cups coarsely shredded lettuce, about one large head iceberg or romaine lettuce
  • 3 1/2 cups shredded cooked chicken
  • 10 grape tomatoes, halved
  • 1/4 cup sliced green onions, about two onions
  • one avocado, halved, seeded, peeled, and sliced
  • corn and black bean relish or one jar, 16 ounces, corn and black bean salsa
  • one lime, cut into wedges and halved

How To Make mexican salad

  • 1
    for dressing, in a screwtop jar, mix oil, cilantro, vinegar, chili pepper, garlic and salt. Cover and shake well to mix. Set aside
  • 2
    cover large serving platter with lettuce. Toss chicken with 1 tablespoon of the dressing. In a small bowl, mix tomatoes and green onions. Arrange tomato mixture, avocado slices, chicken mixture, corn and black bean relish, and lime wedges in vertical rows on top of lettuce on platter. To serve, drizzle with remaining dressing. Makes six Main dish servings
  • 3
    corn and black bean relish: in a small mixing bowl, combine one 15 ounce can black beans, rinsed and drained, 3/4 cup cooked fresh or frozen whole kernel corn, and one small orange sweet pepper or green sweet pepper chopped, optional. Toss with 2 tablespoons of the dressing.

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