Layered Mexican Chicken Salad

Layered Mexican Chicken Salad

This is FUN to make and even DELICIOUS to eat!!!

This works great for a make-ahead salad too.  Just assemble when you are ready to eat!


xo Coach Jen

Layered Mexican Chicken Salad


  • 2 cups chopped seeded plum tomatoes
  • 1/2 cup chopped seeded plum tomatoes
  • 1/2 cup chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup fresh lime juice
  • 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
  • 1 1/2 cups shredded rotisserie chicken breast
  • 1 cup fresh corn kernels
  • 3/4 cup prepared guacamole or use fresh avocado
  • 2 ounces lightly crushed tortilla chips – I cut these out but if your plan allows, go for it!
  • 1/4 cup plain greek yogurt
  • 1/4 cup roasted salted pepitas


  1. Make pico de gallo: Combine tomatoes, onion, cilantro, salt, cayenne, 3 tablespoons of lime juice, and 2 tablespoons of the oil in a bowl.
  2. In a separate bowl, stir together beans, cumin, and the remaining 1 tablespoon of each lime juice and oil.
  3. Divide half of pico de gallo (about 1/4 cup) among 4 large glasses or pint jars.
  4. Top each evenly with romaine, chicken, corn, guacamole, tortilla chips, black bean mixture, and remaining pico de gallo.
  5. Top each with 1 tablespoon sour cream and 1 tablespoon of pepitas.
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