No-Cook Layered Taco Salad
Ingredients
- 2 avocados, sliced
- ½ cup chopped fresh cilantro
- ½ cup mayonnaise
- ¼ cup buttermilk (or use Ranch dressing)
- 3 Tbsp lime juice
- ½ tsp honey
- 1 (3-count) pkg hearts of romaine lettuce, chopped
- 1 (22-oz) pkg grilled and ready diced chicken breasts
- 2 (15.25-oz) cans corn, drained
- 2 (15-oz) cans black beans, rinsed and drained
- 1 (16-oz) carton sour cream
- 1 (16-oz) container fresh salsa
- 2 cups shredded Mexican blend cheese
- Optional Toppings: corn chips, sliced red onion
Instructions
- Process avocados, cilantro, mayonnaise, buttermilk, lime juice, and honey in a blender until smooth; set aside.
- Layer lettuce, chicken, corn, beans, sour cream, salsa, and cheese in a large serving dish.
- Spread avocado mixture over cheese. Cover and refrigerate up to 2 days.
- Just before serving, top with corn chips and red onion, if desired.
Classic Meal Plan
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