Mexican salad

Lynnda Cloutier


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 vote


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


1for dressing, in a screwtop jar, mix oil, cilantro, vinegar, chili pepper, garlic and salt. Cover and shake well to mix. Set aside
2cover 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
3corn 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.

About Mexican salad

Course/Dish: Chicken Salads