Layered Mexican Chicken Salad

july-no-cook-supper-salad-cup

Ingredients


  • 2 cups chopped seeded plum tomatoes (from 5 to 6 tomatoes)

  • 1/2 cup chopped seeded plum tomatoes (from 5 to 6 tomatoes)

  • 1/2 cup chopped fresh cilantro

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon cayenne pepper

  • 1/4 cup fresh lime juice (from 2 limes)

  • 3 tablespoons extra-virgin olive oil

  • 1 15-oz. can unsalted black beans, drained and rinsed

  • 1/2 teaspoon ground cumin

  • 2 cups chopped romaine lettuce (from 1 head)

  • 1 1/2 cups shredded rotisserie chicken breast (about 7 oz.)

  • 1 cup fresh corn kernels (from 2 ears)

  • 3/4 cup prepared guacamole

  • 2 ounces lightly crushed tortilla chips

  • 1/4 cup sour cream

  • 1/4 cup roasted salted pepitas (shelled pumpkin seeds) Tajín seasoning, optional

Preparation

1. Make pico de gallo: Combine tomatoes, onion, cilantro, salt, cayenne, 3 tablespoons of the lime juice, and 2 tablespoons of the oil in a bowl.

2. In a separate bowl, stir together beans, cumin, and remaining 1 tablespoon each lime juice and oil.

3. Divide half of pico de gallo (about 1/4 cup) among 4 large glasses or pint jars. Top each evenly with romaine, chicken, corn, guacamole, tortilla chips, black bean mixture, and remaining pico de gallo. Top each with 1 tablespoon sour cream and 1 tablespoon pepitas. Sprinkle with Tajín, if desired.


  • Active:

    25 minutes

  • Total:

    25 minutes
  • Yield:
    4

Nutritional Information

Calories per serving:
512
Fat per serving:
25g
Saturated fat per serving:
5g
Cholesterol per serving:
53mg
Fiber per serving:
12g
Protein per serving:
28g
Carbohydrates per serving:
46g
Sodium per serving:
659mg
Iron per serving:
4mg
Calcium per serving:
117mg

Good to Know


Tajin seasoning—a blend of Mexican chiles, lime juice, and sea salt—is available in supermarkets. Or swap in another chili powder.

This Recipe Is

Robin Bashinsky

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