Rio Ranchero Layered Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 chicken breasts, cubed4 T Taco seasoning1/2 cup water 8 cups Romaine Lettuce (one bag salad mix)8 large eggs, hardboiled and sliced2 pints grape tomates, halved14 oz can Black Beans. rinsed and drained4 large Scallions, sliced1 medium Green Peppers, diced12 oz bag frozen Yellow Sweet Corn, cooked and cooled2 Avocados, cubed1 T Lime JuiceSassy Salsa Dressing1 cup Light Mayonnaise 1 cup*Daisy Light Sour Cream2/3 cup Salsa1.2 tsp Grated Lime Zest 3 T lime juice1/2 tsp ground Cumin seed1/2 tsp Chili powder1/2 tsp Granulated SugarToppings3/4 cup low fat cheddar Cheese, grated3/4 cup Pepper Jack Cheese, grated1 package ready cooked *Oscar Mayer Bacon cooked and crumbled1 small can sliced, black olives
Saute cubed chicken breasts in non-stick skillet for about eight minutes or until no longer pink. Add taco seasoning and water and reduce heat to simmer for about 10 minutes or fully cooked. Remove from pan and cool completely.
Cook frozen corn and cool completely.
Hard boil eggs, cool, peel and slice.
Put Lettuce into extra large glass bowl. Pack down slightly.
Press some egg slices against inside of bowl to decorate. Arrange remaining egg slices in single layer on top of lettuce.
Arrange remaining tomato halves, cut side out, against inside of bowl to decorate. Layer remaining tomate halves on top of egg slices and lettuce.
Layer next three ingredients in same fashion: beans, scallions and green peppers.
Next, layer cooled cooked chicken, followed by cooled cooked corn.
In small bowl, toss cubed avocados with lime juice to prevent browning. Keep tightly covered until dressing is ready.
For dressing, in a medium bowl, combine dressing ingredients and mix until blended.
Add avocados to top of salad. Spoon dressing on top of avocado to edges of bowl to seal. Cover with plastic wrap. Chill.
Just before serving, scatter remaining toppings over the dressing.
Makes approximately 12 generous servings.
Serving notes: I chose to keep my avocados, dressing and toppings separate to allow my guests to choose what they wanted. I do think that the eggs provide a very beautiful presentation, but I would omit them and just use the chicken in the future.
Number of Servings: 12
Recipe submitted by SparkPeople user LAUREN168.
Cook frozen corn and cool completely.
Hard boil eggs, cool, peel and slice.
Put Lettuce into extra large glass bowl. Pack down slightly.
Press some egg slices against inside of bowl to decorate. Arrange remaining egg slices in single layer on top of lettuce.
Arrange remaining tomato halves, cut side out, against inside of bowl to decorate. Layer remaining tomate halves on top of egg slices and lettuce.
Layer next three ingredients in same fashion: beans, scallions and green peppers.
Next, layer cooled cooked chicken, followed by cooled cooked corn.
In small bowl, toss cubed avocados with lime juice to prevent browning. Keep tightly covered until dressing is ready.
For dressing, in a medium bowl, combine dressing ingredients and mix until blended.
Add avocados to top of salad. Spoon dressing on top of avocado to edges of bowl to seal. Cover with plastic wrap. Chill.
Just before serving, scatter remaining toppings over the dressing.
Makes approximately 12 generous servings.
Serving notes: I chose to keep my avocados, dressing and toppings separate to allow my guests to choose what they wanted. I do think that the eggs provide a very beautiful presentation, but I would omit them and just use the chicken in the future.
Number of Servings: 12
Recipe submitted by SparkPeople user LAUREN168.
Nutritional Info Amount Per Serving
- Calories: 479.5
- Total Fat: 26.7 g
- Cholesterol: 215.0 mg
- Sodium: 1,076.9 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 7.6 g
- Protein: 34.2 g
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