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Layered Mexican Chicken Salad

This is a great salad to take to a holiday party

Serves: 10


2 cups (500 mL) cooked chicken breast, diced
1 cup (250 mL) brown rice, long grain
2/3 cup (180 mL) Italian salad dressing
1 cup (250 mL) green onion, sliced
2 tsp (10 mL) chili powder
1 tsp (5 mL) cumin, ground (or seeds)
2 Tbsp (30 mL) lime juice, fresh
1 large yellow pepper, cut into strips
1 large red pepper, cut into strips
3 medium tomatoes, cut into wedges
2 cups (500 mL) pinto beans, canned, drained
1 cup (250 mL) cheddar cheese, shredded
1/2 cup (125 mL) black olives, sliced
1 avocado, sliced
1 cup (250 mL) salsa
1/2 cup (125 mL) light sour cream
1/4 cup (60 mL) cilantro sprigs


1. 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 1/3 cup (90 mL) of the vinaigrette. Sprinkle with sliced green onions, cumin seed, chili powder and fresh lime juice and mix together.

2. To create layered salad, after mixing rice evenly spreading rice mixture on bottom cover with tomatoes. Next, layer the chicken breast and beans. Scatter grated cheese and sliced black olives. Top with pepper strips. Pour remaining 1/3 cup (90 mL) vinaigrette over top. Don't toss. Cover and refrigerate at least 3 hours or overnight.

3. To serve, place sliced avocado over top. Then make a mound of sour cream in centre and spoon salsa around sour cream. Garnish with cilantro.

*Note: 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.

Recipe Courtesy of: Chicken Farmers of Canada / Recipe by Nancy Guppy, RD, MHSc