Southwest Layered Chicken Salad

By cwyorkiex3

Looking for an easy salad to serve a crowd? Try this colorful combo that includes Green Giant® corn with a creamy dressing that gets its zip from Old El Paso® taco seasoning.

Leave the chopped cilantro out of the dressing and serve it on the side in a separate small bowl, so guests can sprinkle it on their salads if they choose.

When corn is in season, use cooked fresh corn instead of canned, if you prefer.

This salad dressing will also add zip to your favorite sandwiches and burgers, too!

Ingredients

• Dressing:
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 envelope (1 oz) Old El Paso® taco seasoning mix
• 1/3 cup chopped fresh cilantro
• 1 teaspoon grated lime peel
• 3 tablespoons lime juice
• Salad:
• 8 cups chopped romaine lettuce
• 1/2 medium jicama, peeled, cut into matchstick pieces (about 1 cup)
• 3 cups chopped cooked chicken
• 1 can (15.25 oz) Green Giant® Niblets® corn, drained
• 2 large red bell peppers, chopped (about 2 1/2 cups)
• 2 ripe avocados, pitted, peeled and chopped (about 3 cups)

Preparation

Step 1

In medium bowl, mix dressing ingredients until well blended.

In 4-quart glass serving bowl, layer lettuce, jicama, chicken, corn and bell peppers. Just before serving, top salad with avocados. Serve with dressing.