Layered Chicken Taco Salad

Layered Chicken Taco Salad
Layered Chicken Taco Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    15 oz can black beans, rinsed and drained

  • 2

    c. shredded chicken (I use a rotisserie chicken here)

  • 4

    c. lettuce

  • 1

    medium tomato, chopped

  • 1 1/2

    c. shredded cheddar or monterey jack cheese

  • 1/4

    c. sliced pitted ripe olives

  • 1/4

    c. sliced green onion

  • 6

    oz. guacamole

  • 1/2

    c. sour cream

  • 4

    oz. can chopped green chili peppers, drained

  • 1

    T. milk

  • 1

    clove garlic, minced

  • 1/2

    t. chili powder

Directions

1. In a 2 1/2 qt. glass salad bowl layer black beans, chicken, lettuce, tomato, cheese, olives and onion. 2. For dressing, in a medium bowl stir together guacamole, sour cream, chili peppers, milk, garlic and chili powder. Spread over the top of the salad. If desired, sprinkle with chopped tomato. Cover the surface with plastic wrap and chill for at least 2 and up to 24 hours. 3. Before serving, toss salad together. I like to serve this with blue corn chips.

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