Layered Mexican Chicken Salad

17 Mar 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!

ENJOY!

xo Coach Jen

Layered Mexican Chicken Salad

Ingredients:

• 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

Directions:

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.