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The presentation is GORGEOUS and impressive!
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Seven Layer Chicken Taco Salad
SIMPLE Layered Salad with a beautiful presentation, with an ABSOLUTELY DELICIOUS Ultra Creamy Dressing!
I’m using up my fresh garden tomatoes, and making this salad at least twice a week for all the summer parties currently as I post this recipe!
Use a clear, tall 4-quart glass serving bowl if you’ve got one!
The presentation is GORGEOUS and impressive!
Ingredients:
- 2 cups black beans, drained and rinsed if using canned
- 2 cups frozen organic corn, thawed
- 6 cups chopped lettuce of choice
- 1 pint grape tomatoes, halved
- 1.5 lbs cooked chicken breasts, shredded
- 1 1/2 cups shredded Monterey Jack cheese
For the creamy dressing:
- 2 cups full-fat Greek yogurt
- 2 Tbsps raw honey
- 3 Tbsps white wine vinegar, or apple cider vinegar
- 2 Tbsps fresh lime juice
- 1 Tbsp lime zest
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
Instructions:
Begin by making your dressing; Combine all the dressing ingredients in a mixing bowl and whisk until well combined.
In a large 4-quart glass serving bowl, layer the ingredients as follows from the bottom up black beans, corn, lettuce, tomatoes, and chicken.
Add your corn
Your lettuce…
Sprinkle on your tomatoes…Â 
Now add the chicken!
 Spread the dressing over the salad and top with shredded cheese. Cover and refrigerate until you’re ready to serve, up to 12 hours.
Enjoy!
â¤Rachel
Ingredients
- 2 cups black beans, drained and rinsed if using canned
- 2 cups frozen organic corn, thawed
- 6 cups chopped lettuce of choice
- 1 pint grape tomatoes, halved
- 1.5 lbs cooked chicken breasts, shredded
- 1 1/2 cups shredded Monterey Jack cheese
For the creamy dressing:
- 2 cups full fat Greek yogurt
- 2 Tbsps raw honey
- 3 Tbsps white wine vinegar, or apple cider vinegar
- 2 Tbsps fresh lime juice
- 1 Tbsp lime zest
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
Instructions
- Begin by making your dressing; Combine all the dressing ingredients in a mixing bowl and whisk until well combined.
- In a large 4-quart glass serving bowl, layer the ingredients as follows from the bottom up: black beans, corn, lettuce, tomatoes and chicken.
- Spread the dressing over the salad and top with shredded cheese.
- Cover and refrigerate until you're ready to serve, up to 12 hours.
- Toss ingredients together before serving and ENJOY!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
 
Ingredients
- 2 cups black beans, drained and rinsed if using canned
- 2 cups frozen organic corn, thawed
- 6 cups chopped lettuce of choice
- 1 pint grape tomatoes, halved
- 1.5 lbs cooked chicken breasts, shredded
- 1 1/2 cups shredded Monterey Jack cheese
For the creamy dressing:
- 2 cups full fat Greek yogurt
- 2 Tbsps raw honey
- 3 Tbsps white wine vinegar, or apple cider vinegar
- 2 Tbsps fresh lime juice
- 1 Tbsp lime zest
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
Instructions
- Begin by making your dressing; Combine all the dressing ingredients in a mixing bowl and whisk until well combined.
- In a large 4-quart glass serving bowl, layer the ingredients as follows from the bottom up: black beans, corn, lettuce, tomatoes and chicken.
- Spread the dressing over the salad and top with shredded cheese.
- Cover and refrigerate until you're ready to serve, up to 12 hours.
- Toss ingredients together before serving and ENJOY!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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