Layered Mexican Chicken Salad
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cook brown rice according to package directions in unsalted water. Place in a large bowl (3.5 quarts/L) that will accommodate the layered salad. A clear glass bowl allows everyone to see the layers. Pour in ⅓ cup (80 mL) of the Italian dressing. Sprinkle with sliced green onions, cumin, chili powder and fresh lime juice and mix together.
To create layered salad, mix rice evenly spreading rice mixture on bottom and cover with tomatoes. Next, layer the chicken breast and beans. Scatter grated cheese and sliced black olives. Top with pepper strips. Pour remaining ⅓ cup (80 mL) Italian dressing over top. Don’t toss. Cover and refrigerate at least 3 hours or overnight.
To serve, place sliced avocado on top. Then, make a mound of sour cream in centre and spoon salsa around sour cream. Garnish with cilantro.
A simple make-ahead recipe that is both attractive and delicious. It is also a good take along dish for your next barbecue or beach party.
Try quinoa or millet instead of the brown rice.
If desired, serve with additional sour cream, salsa and grated cheese.
|Per 240 g serving||Amount|
|Saturated Fat||4 g|
|Per 240 g serving||% Daily Value|