Layered Mexican Chicken Salad

Health Staff
Updated
Tajin seasoning—a blend of Mexican chiles, lime juice, and sea salt—is available in supermarkets. Or swap in another chili powder.

Ingredients

  • 2 chopped seeded plum tomatoes (from 5 to 6 tomatoes)

  • 1/2 chopped seeded plum tomatoes (from 5 to 6 tomatoes)

  • 1/2 chopped fresh cilantro

  • 1/2 kosher salt

  • 1/8 cayenne pepper

  • 1/4 fresh lime juice (from 2 limes)

  • 3 extra-virgin olive oil

  • 1 15-oz. can unsalted black beans, drained and rinsed

  • 1/2 ground cumin

  • 2 chopped romaine lettuce (from 1 head)

  • 1 1/2 shredded rotisserie chicken breast (about 7 oz.)

  • 1 fresh corn kernels (from 2 ears)

  • 3/4 prepared guacamole

  • 2 lightly crushed tortilla chips

  • 1/4 sour cream

  • 1/4 roasted salted pepitas (shelled pumpkin seeds) Tajín seasoning, optional

Directions

  1. In a separate bowl, stir together beans, cumin, and remaining 1 tablespoon each lime juice and oil.

Directions

  1. Make pico de gallo: Combine tomatoes, onion, cilantro, salt, cayenne, 3 tablespoons of the lime juice, and 2 tablespoons of the oil in a bowl.

Directions

  1. Divide half of pico de gallo (about 1/4 cup) among 4 large glasses or pint jars. Top each evenly with romaine, chicken, corn, guacamole, tortilla chips, black bean mixture, and remaining pico de gallo. Top each with 1 tablespoon sour cream and 1 tablespoon pepitas. Sprinkle with Tajín, if desired.

Yields: 4

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