Fajita Layered Salad

Party of eight? Serve a make-ahead salad everyone can dig into.

  • Prep Time 20 min
  • Total Time 2 hr 20 min
  • Servings 8

Ingredients

1
bag (16 oz) classic iceberg lettuce mix
1
package (9 oz) frozen cooked chicken breast strips, thawed
1
package (9 oz) frozen cooked seasoned beef strips, thawed
1
container (12 oz) refrigerated guacamole
1
large bell pepper, cut into strips
1
small onion, sliced
2
cups shredded Cheddar cheese (8 oz)
1 1/2
cups sour cream
4
large plum (Roma) tomatoes, sliced

  • 1 In 13x9-inch (3-quart) glass baking dish, layer lettuce, chicken and beef; press lightly. Layer guacamole, bell pepper, onion and 1 cup of the cheese over beef. Spread sour cream over cheese. Sprinkle with tomatoes and remaining 1 cup cheese.
  • 2 Cover; refrigerate about 2 hours to blend flavors.

Expert Tips

You can use all chicken or all beef strips if you prefer. And Monterey Jack or taco-seasoned cheese blend can be used instead of Cheddar cheese.

Using refrigerated guacamole mixtures has a bonus: they won't turn dark like freshly made guacamole can. Most brands come in both regular and spicy flavors.

Tortillas chips add a nice touch to this Tex-Mex adaptation of the classic layered salad.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
385
(
Calories from Fat
225),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
13g,
13%
),
Cholesterol
110mg
110%;
Sodium
540mg
540%;
Total Carbohydrate
10g
10%
(Dietary Fiber
3g
3%
),
Protein
30g
30%
;
% Daily Value*:
Iron
12%;
Exchanges:
4 Lean Meat; 3 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.