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Mexican Salad Platter

3.0 by 4 people
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  • Makes: 6 servings
  • Start to Finish: 30 mins

Mexican Salad Platter



  1. For dressing, in a clean screw-top jar combine oil, cilantro, vinegar, chile pepper, garlic, and salt. Cover and shake well; set aside.
  2. Cover a large serving platter with lettuce. Toss chicken with 1 tablespoon of the dressing. In a small bowl combine tomatoes and green onions. Arrange tomato mixture, avocado slices, chicken mixture, Corn and Black Bean Relish, and lime wedges in rows on top of lettuce on platter. To serve, drizzle with the remaining dressing.

From the Test Kitchen

Make-Ahead Directions:

Prepare salad as directed, except toss avocado slices with 1 tablespoon lime juice to prevent browning. Do not drizzle salad with remaining dressing until just before serving. Cover and chill salad and dressing for up to 1 hour.


A deli-roasted chicken offers a good choice to use for cooked shredded chicken.

Corn and Black Bean Relish



  1. In a small mixing bowl combine black beans, rinsed and drained; cooked fresh or frozen whole kernel corn; and orange or green sweet pepper. Toss with dressing.

Nutrition Facts (Mexican Salad Platter)

    Per serving:
  • 365 kcal cal.,
  • 19 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 73 mg chol.,
  • 466 mg sodium,
  • 22 g carb.,
  • 7 g fiber,
  • 4 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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