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Chicken Salad with Enchilada Baja Dressing

A saucy twist on a summer favorite. Next time you are grilling, add extra chicken breast on to make lunch for the next day!

4
15 minutes
0 minutes
15 minutes

Ingredients

  • 2 corn cobs, kernels removed
  • 2 beefsteak tomatoes, cut into 1/2-inch slices
  • Salt and pepper to taste
  • 4 cups Romaine lettuce, shredded
  • 2 chicken breast, cooked and sliced
  • 2 cups black beans, rinsed and drained
  • 1 avocado, sliced
  • 3 tablespoons LA VICTORIA® Red Enchilada Sauce
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 2 teaspoons grated lime zest
  • 1/2 teaspoon kosher salt

Directions

  1. Place kernels in microwave safe bowl, cover loosely with plastic wrap and microwave on HIGH 2 minutes.
  2. On serving platter, layer tomato slices; sprinkle with salt and pepper to taste. Top with lettuce, corn, chicken, black beans and avocado.
  3. In small bowl, whisk together enchilada sauce and remaining ingredients. Drizzle over salad.

Recipe by La Victoria® brand

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