Recipe

Mexican layered salad

If you're tired of the same-old chicken and garden salad, try this Mexican layered salad instead. With beans, avocado and coriander, it's bursting with flavour.

Dec 30, 2014 1:00pm
  • 20 mins preparation
  • Serves 4
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Ingredients

Mexican layered salad
  • 2 400g cans red kidney beans, rinsed
  • 3 medium ripe tomatoes, chopped
  • 1 small red onion, finely chopped
  • 1/3 cup chopped coriander, plus extra, to serve
  • 1 medium avocado, chopped
  • 1 tablespoon lemon juice
  • 1/2 cup sour cream
  • 1 clove garlic, crushed
  • 1/2 iceberg lettuce, shredded
  • 1/2 cold barbecued chicken, skin and bones discarded, meat shredded
  • 1/2 cup grated tasty cheese

Method

Mexican layered salad
  • 1
    Combine beans, tomato, onion and coriander in a large bowl. Season with salt and pepper. Combine avocado and juice in a small bowl. Whisk sour cream with garlic and 1/4 cup water until smooth.
  • 2
    Arrange lettuce in a 3-litre (12-cup) glass serving bowl. Top with chicken, bean mixture and avocado.
  • 3
    Drizzle with sour cream mixture. Sprinkle with cheese and extra coriander. Serve.

Notes

This salad is best served in a clear glass bowl, but you can serve it on a platter if you prefer. You can prepare the salad several hours ahead; store, covered, in the fridge.

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