Rio Ranchero Layered Salad

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Rio Ranchero Layered Salad calories by ingredient
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From Most Loved Recipe Collection, absent the celery and jalapenos, but with chicken breast. From Most Loved Recipe Collection, absent the celery and jalapenos, but with chicken breast.
Number of Servings: 12


    3 chicken breasts, cubed
    4 T Taco seasoning
    1/2 cup water
    8 cups Romaine Lettuce (one bag salad mix)
    8 large eggs, hardboiled and sliced
    2 pints grape tomates, halved
    14 oz can Black Beans. rinsed and drained
    4 large Scallions, sliced
    1 medium Green Peppers, diced
    12 oz bag frozen Yellow Sweet Corn, cooked
    and cooled
    2 Avocados, cubed
    1 T Lime Juice

    Sassy Salsa Dressing

    1 cup Light Mayonnaise
    1 cup*Daisy Light Sour Cream
    2/3 cup Salsa
    1.2 tsp Grated Lime Zest
    3 T lime juice
    1/2 tsp ground Cumin seed
    1/2 tsp Chili powder
    1/2 tsp Granulated Sugar


    3/4 cup low fat cheddar Cheese, grated
    3/4 cup Pepper Jack Cheese, grated
    1 package ready cooked *Oscar Mayer Bacon
    cooked and crumbled
    1 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.

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