Mexican Salad Platter

Mexican Salad Platter Enlarge Image
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4 users rated this recipe an average rating of 3.0
Makes:
6 servings
Start to Finish:
30 mins
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Mexican Salad Platter

Ingredients
1/4
cup olive oil or vegetable oil
3
tablespoons snipped fresh cilantro
3
tablespoons cider vinegar
1
canned chipotle chile pepper in adobo sauce, drained and finely chopped
1
clove garlic, minced
1/2
teaspoon salt
10
cups coarsely shredded lettuce (about 1 large head iceberg or romaine)
3 1/2
cups shredded cooked chicken*
10
grape tomatoes, halved
1/4
cup sliced green onions (2)
1
avocado, halved, seeded, peeled, and sliced
1
recipe Corn and Black Bean Relish or one 16-ounce jar corn and black bean salsa
1
lime, halved and cut into wedges

Directions

  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.

*Tip:

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

Corn and Black Bean Relish

Ingredients

1
can black beans (15-ounce)
3/4
cup cooked fresh or frozen whole kernel corn
1
small orange or green sweet pepper chopped (optional)
2
tablespoons dressing

Directions

  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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