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Layered Southwestern Chicken Salad

This beautiful salad is pretty enough to be a centerpiece, and it comes together in a snap. But don't tell your guests, they'll think you spent hours on it! —Marci Dietrich of Fairfax Station, Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 1/2 cup lime juice
  • 1/2 cup sour cream
  • 1/3 cup fresh cilantro leaves
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil
  • 1 package (10 ounces) hearts of romaine salad mix
  • 1 medium tomato, chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 small red onion, chopped
  • 2 packages (6 ounces each) ready-to-use Southwestern chicken strips
  • 2 cups shredded Mexican cheese blend
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (6 ounces) sliced ripe olives, drained
  • 2 cups coarsely crushed tortilla chips
  • Additional fresh cilantro leaves


  • For dressing, in a blender, combine the first six ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a small bowl; cover and refrigerate until serving.
  • In a 4-qt. glass salad bowl, layer the remaining ingredients in the order listed. Serve with dressing.
Nutrition Facts
1-1/2 cups: 511 calories, 32g fat (11g saturated fat), 63mg cholesterol, 1127mg sodium, 35g carbohydrate (8g sugars, 6g fiber), 22g protein.

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