Chicken fajita layered salad is a fun take on classic layered salad. With layers of beans, chicken, lettuce, peppers, tomatoes, corn, cheese, and a creamy dressing, this is a beautiful and delicious dish to bring to a party.
Chicken Fajita Layered Salad
We have been grilling a lot of chicken lately, I mean lots. It makes an easy dinner, kids love it, we love it, can’t go wrong. I made a double batch of margarita marinated chicken this past weekend and had some left over. Since we had some friends coming over Monday night for dinner, I thought I could use the leftover chicken to make something. I decided to make a layered salad because they are quick to assemble and you can make it the night before.
Layered salads make such a beautiful presentation for when guests are over or if you have to bring something to a party. This time, instead of the classic layered salad, I went with the margarita flavors of my left over chicken and made a chicken fajita layered salad.
Layered salads are beautiful if served in a trifle dish or glass bowl, but if you don’t have either, you can use a 9/13 pan. The classic layered salad has a mayo/sour cream dressing but for this one I added fajita spices to give it a nice zip and fajita flavor. As I mention before, I used some cubed up grilled margarita marinated chicken but you can use any chicken you have on hand. I also used a mixture of chili beans and black beans because I just really love black beans and the chili beans add more flavor.
Above is a picture of what order I layered the ingredients but have fun and change it up if you like. I hope you enjoy this salad as much as we did! Don’t forget to get all the latest on Facebook, Pinterest, Instagram and Twitter.
Chicken Fajita Layered Salad
Ingredients
- 1 16 oz can chili beans drained and rinsed
- 1 15 oz can black beans drained and rinsed
- 1 head iceburg lettuce
- 1 head Romaine lettuce
- 1 15 oz bag frozen corn, thawed
- 1 orange bell pepper diced
- 1 red bell pepper diced
- 2 cups shredded colby jack cheese
- 2 cups tomatoes cut small you can use cherry tomatoes, grape tomatoes, or I used small cocktail tomatoes
- 2 cups diced chicken
- 1/4 cup diced red onion
- chopped cilantro for garnish
- Dressing
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 3/4 tablespoon fajita seasoning mix
Instructions
Dressing
- In a medium bowl, stir together mayonnaise, sour cream and fajita seasoning mix. Store in refrigerator until ready to make the salad.
Salad
- In a large glass bowl or trifle bowl layer in this order: beans, 1/2 lettuce, peppers, chicken, 1/2 lettuce, corn, tomatoes, cheese, prepared dressing, red onion, and cilantro.
- Cover and chill until ready to serve.
Nutrition
This looks like a winning dinner to me! I try to use chicken as our main protein most of the time because it’s so lean and I know my kid will eat it. But sometimes I run into the “OMG CHICKEN IS SO BORING” stage. This looks like a good recipe to add to the collection though!
Thank you! My little one loves chicken and beans so this is one of her favorites. Hope you guys enjoy!
This was very good and very attractive. I followed your basic recipe but cut it in half since there are only two of us. I had two ears of fresh corn on the cob and I had cooked a bag of small red beans, so I used those instead of the beans specified in the recipe. (I love black beans, but like that you can use whatever kind you want.) I was pleased that after tossing for dinner, the leftovers I took for lunch the next day were still in good shape, which isn’t the norm for dressed salads. Next time, I might layer in some avocado and I can’t wait to take it for a church potluck; I’m sure it will be well received. I served with cornbread and it was a great weeknight dinner.
I am so happy you enjoyed it Trish. I think avocado would be great! Hope you have a wonderful weekend.