Southwestern Chicken Layered Salad with Cilantro Dressing #SundaySupper

Southwestern Chicken Layered Salad with Cilantro Dressing

Cinco De Mayo marks the victory of Mexico over France at the battle of Puebla. It's always is a big celebration here in the southwest and this Chicken Layered salad with cilantro dressing is a great way to celebrate. When living in Arizona we are fortunate enough to have so many options for Mexican food at our fingertips. The restaurants and food trucks sport different styles and ingredients depending on the specific regions that they originate from. Even though I love all kinds of Mexican food sometimes it’s nice to lighten a meal with some of the ingredients composed in a salad.

Today’s recipe is all about the colorful layers of flavors that make up this southwestern chicken layered salad. Shredded chicken is the base of this dish so to get the full eating experience you have to dig down through all the fresh romaine, tomatoes, peppers, avocados, beans, cheese and corn strips to get to it. The cilantro salad dressing brings the canopy of flavors together to create one harmonic and delicious dish. A complete and satisfying meal to share with your family and friends.

This week the host of the #SundaySupper Movement group is Shelby of Grumpy’s Honeybunch, thank you Shelby! Today we are sharing are favorite easy Cinco de mayo food and recipes.

yield: 6 to 8Author: Cheriprint recipe

Southwestern Chicken Layered Salad with Cilantro Dressing

Enjoy all the fresh flavors of this Southwestern inspired salad with cilantro dressing.

INGREDIENTS:

For the Salad

• 2 cups shredded chicken (I used rotisserie chicken, breasts only)
• 1 14.5 ounce can black beans
• 1 pint cherry tomatoes, cut in half
• 2 cups petit corn, (I used frozen)
• 1 medium head romaine, washed and cut into ribbons
• 1 large red bell pepper, cut into thin strips
• 1 cup Jack cheese, shredded
• 1 large avocados, slice or cube
• 1 cup Tortilla chips/strips (see below)

For the Dressing

• 1 cup cilantro, washed, stems removed
• 1/2 cup sour cream
• 2 tablespoons fresh lime juice
• 1 clove garlic, chopped
• 1/3 cup olive oil
• 2 teaspoons white wine vinegar
• 1/2 teaspoon kosher salt
• Water, to thin (if needed)

INSTRUCTIONS:

For the Salad

1. In a large serving bowl add chicken, press down, then add the rest of the ingredients one by one, I built up the sides and left a small whole in the middle for the romaine and then place and arrange ingredients on top.
2. For the tortilla strips, cut 4 corn tortillas into thin slices. In a hot skillet add canola or veggie oil add fry strips until lightly browned on both sides, do not crowd skillet. If using tortilla chips, lightly crush and place on top.

For the Dressing

1. To make dressing purée all ingredients in a food processor until smooth. If the dressing is too thick, add in water a teaspoonful at a time with the blender running until you have the consistency that you want. Taste and add more salt if necessary.
2. Serve salad with dressing on the side. Enjoy!

Created using The Recipes Generator

Sunday Supper Easy Cinco de Mayo Recipes

Appetizers

• Beef and Portobella Tostados by Our Good Life
• Cumin Spiced Potato Quesadillas by Sprinkles and Sprouts
• Easy 5 Minute Restaurant Style Salsa by Hezzi-D’s Books and Cooks
• Fiesta Corn Dip Recipe by That Skinny Chick Can Bake
• Rotisserie Chicken Nachos by Pies and Plots

Drinks

• Cherry Paloma by The Crumby Cupcake
• Spicy Micheladas by Food Lust People Love
• Strawberry Pineapple Agua Fresca by Authentically Candace

Entrees

• Cheese Enchiladas with Red Sauce by Grumpy’s Honeybunch
• Chicken Tinga Chalupas by Palatable Pastime
• Chicken Tortilla Soup by Soulfully Made
• Chipotle Chicken and Black Bean Soup by Cooking Chat
• Mexican Chicken and Black Bean Casserole by Simple and Savory
• Slow Cooker Pork Carnitas with Mexican Slaw by A Mind Full Mom
• Southwestern Chicken Layered Salad with Cilantro Dressing by My Savory Spoon

Sides and Sauces

• Alambre Skillet Cheese Dip by My Life Cookbook
• Black Bean Cilantro Rice by Sew You Think You Can Cook
• Mango Habanero Sauce by Caroline’s Cooking
• Queso Fundido (Melted Cheese with Chorizo) by Tara’s Multicultural Table
• Slow Cooker Healthy Refried Beans by Cricket’s Confections

Sweets

• Blueberry-Chocolate Jicamuffins by What Smells So Good?
• Carlota de Limón – Lime Charlotte by Sunday Supper Movement
• Flourless Mexican Hot Chocolate Cake by Baking Sense
• Margarita Cupcakes by Gourmet Everyday
• Oreo Taco Cookies by Ninja Baker
• Sopapilla-Inspired Cheesecake Bars by Books n’ Cooks
• Strawberry Gluten-Free Hand Pies by And She Cooks

Tacos

• Chicken Street Tacos by The Freshman Cook
• Chicken Fajitas by A Day in the Life on the Farm
• Lime Chicken Soft Tacos by Life Tastes Good
• Mini Taco Bowl Bites by Jersey Girl Cooks
• Pineapple Lime Chicken Tacos by Brunch-n-Bites
• Taco Bake by My World Simplified

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