Layered Mexican Chicken Salad Jar
Packed with colour, crunch and plenty of flavour, this layered Mexican Salad is a fresh and satisfying option for picnics or lunch on the go. Layered with a creamy chipotle dressing, black beans, sweet corn, chicken, tomato, avocado and crisp iceberg lettuce, it delivers all the flavours of taco night in a convenient grab-and-go jar.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
For the Chipotle Dressing
- ½ cup Greek yoghurt
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp chipotle sauce
- ½ tsp ground cumin
- Salt, to taste
- Freshly ground black pepper, to taste
For the Salad
- 400 g can black beans, drained and rinsed
- 1 cup sweet corn kernels
- 2 medium tomatoes, diced
- ½ small red onion, finely diced
- 300 g cooked chicken, sliced or shredded
- 1 avocado, diced
- ½ iceberg lettuce, shredded
- 50 g cheddar, grated
- 100 g corn chips, lightly crushed
- Lime wedges, to serve
How do I make it?
- Make the dressing by whisking together yoghurt, mayonnaise, lime juice, chipotle sauce and cumin. Season to taste.
- Divide the dressing between four jars or layer into one large serving jar.
- Layer over the black beans, followed by corn, chicken, tomatoes and red onion.
- Add the avocado, then top with shredded iceberg lettuce and grated cheddar.
- Finish with a layer of corn chips.
- Serve with lime wedges for squeezing over and additional corn chips.
TOP TIPS
- Keep it crunchy: Add the corn chips just before serving so they don’t soften.
- Make ahead: Assemble up to a day ahead leaving off the avocado and corn chips until serving.
- Shortcut: Pick up a cooked barbecue chicken from Hill Street and shred the meat for quick and easy preparation.
- Variations: For extra freshness, add chopped coriander, diced cucumber or sliced jalapenos between the layers.
