Summary
- Difficulty:
- Prep Time: 15 minutes
- Cook Time: None minutes
- Yield: Serves: 8
- 128 people call this recipe a favorite
- Rating: (0 ratings)
- Add to My Recipe Box
- Share on Facebook
-
Tweet This
- Email to a Friend
- Print: Full Page
- Nutrition Information
Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.
Layered Chicken Taco Salad with Guacamole Dressing
Ingredients
- 4 cups shredded iceberg lettuce
- 2 cups cooked chicken or turkey, cut into strips
- 2 cups (about 2 medium) chopped tomatoes
- 1 cup sliced black olives
- 2 green onions, chopped
- 2 medium avocados
- 3/4 cup plain yogurt
- 3 Tbsp. lime juice
- 1 clove garlic, minced
- 1-1/2 tsp. chili powder
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- Dash hot pepper sauce
- 2 cups (8 oz.) Sargento® Bistro® Blends Shredded Taco Cheese or Sargento® ChefStyle Shredded Sharp Cheddar Cheese
- Tortilla chips (optional)
Directions
- Layer lettuce, chicken, tomato, olives and onions in deep 3 or 4-quart glass dish with straight sides; set aside.
- Pit and peel avocados. Puree until smooth. Add yogurt, lime juice, garlic, chili powder, salt, cumin and hot pepper sauce; mix well. Spread over onion layer. Top with cheese. Cover and chill 2 hours or longer. Serve with tortilla chips, if desired.
