SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mexican Salad Platter

Makes: 6 servings
Start to Finish 30 mins
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 KitchenMake-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)
  • Servings Per Recipe 6,
  • cal. (kcal) 365,
  • Fat, total (g) 19,
  • chol. (mg) 73,
  • sat. fat (g) 3,
  • carb. (g) 22,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 7,
  • sugar (g) 4,
  • pro. (g) 31,
  • vit. A (IU) 972,
  • vit. C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 69,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 466,
  • Potassium (mg) 737,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe