Layered Taco Salad
Andrea
ingredients
- 2 ripe avocadoes, peeled and pitted
- 1/2 cup minced cilantro
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 2 T. fresh lime juice
- 2 t. hot sauce
- 1/2 t. sugar
- 1/4 t. salt
- 1 (10 oz.) bag torn heart of romaine lettuce
- 2 cups chopped cooked chicken
- 1 (16 oz.) container sour cream
- 1 (15.5 oz.) can chili beans, drained
- 1 (15.5 oz.) can yellow corn, drained
- 1 (15 oz.) can black beans, drained
- 1 (14 oz.) can fire roasted tomatoes
- 1 (8 oz.) pkg. Mexican cheese blend
- 1/2 cup minced green onion
- crushed tortilla chips
directions
- 1
In the work bowl of a food processor, combine avocado, cilantro, mayonnaise, buttermilk, lime juice, hot sauce, sugar, and salt. Process until mixture is smooth. Cover, and refrigerate for up to 8 hours.
- 2
In a large serving bowl, layer lettuce, chicken, sour cream, chili beans, corn, black beans, tomatoes, cheese, and green onion, as desired. Spread avocado dressing evenly over top layer. Cover, and refrigerate for up to 8 hours before serving. Garnish with tortilla chips.
Source: Andrea
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