If you have read any of the recipes on my blog, you already know that I am quite fond of southwestern food. Well, actually, I am crazy for it! I love all the flavors that meld together to tickle your tongue and deliver an amazing taste sensation. So, when I heard that we were creating layers of salad for today’s theme, I thought Southwestern Salad, and I was in!
I used large glasses. I wasn’t sure if they would be easy to eat from, but they work perfectly. They are easy to use for a catering or a backyard party! Also, it is just a fun way to serve, and everyone gets their own glass.
This recipe is easy to put together. I started by cooking the chicken the day before I wanted to serve the salad. However, I waited until the day I wanted to serve them to put it all together .This salad is served cold, which makes things easier. These would be great for any informal or formal get together or party!
Southwest 7 Layer Salad
(makes 2 salads)
(printable recipe at end of page)
1-8 ounce raw Chicken Breast
Southwest Chipotle Seasoning Blend
1 Corn on the Cob, husked
1/2 tbl soft Butter
1 bag Chopped Romaine Mix
4 tablespoons Black Beans, drained
2 slices Red Onion
6 tablespoon Salsa
4 scoops Sour Cream
1-2 tablespoons shredded 4 cheese Mexican Blend
1/2 of an Avocado, cut into chunks
crushed tortilla chips
Filet the chicken breast, then sprinkle the chicken with SW Chipotle Seasoning Blend. Grill until the chicken is done, turning it to insure the center of the chicken is fully cooked. Because you fileted the chicken, it will cook quicker than a thicker piece. Grill both sides, and remove them from the grill when they are done.
Roll the corn on the cob with the softened butter, then sprinkle the corn with more of the SW Chipotle Seasoning Blend. Place the corn on the grill. Cook for 5-10 minutes, turning the corn when needed, on a medium high grill, or until you achieve a color on the corn that you are happy with. 
Cut the corn from the cob with a sharp knife. 
Start filling the glasses, starting with the lettuce, then add the 2 tbl. of black beans on top of the lettuce. Add 3 tbl. of the cut corn for the next layer, followed by the red onion. Cut 2 slices of red onion and then chop each slice into small pieces, like in the picture. 
Add 3 tablespoons of salsa to each glass, on top of the red onion. 
Chop the chicken into small pieces. Add them to the glasses, on top of the red onion. Next, add 2 tablespoons of sour cream to each glass. 
Sprinkle the sour cream with the shredded cheese, and top off your salad with the avocado chunks. Cover and refrigerate until you are ready to serve.
*A little note ~If you are not planning on serving the salad for a few hours, don’t add the avocado at this time. Chop it and add it right before serving for a much fresher looking salad.
Sprinkle the crushed tortilla chips on the top of the avocado chunks. Enjoy your Southwest 7 Layer Salad!
Thank you for stopping by today! I hope you will try this fun and tasty Southwest 7 Layer Salad!
Layering Up Salads
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salad, southwestern style, grilled chicken, corn on the cob, red onions, lettuce, salsa, avocado, cheese, crushed tortilla chips, salad, layered salad
main meal, grilled, chicken, poultry, salad, corn on the cob
salad, lunch, chicken, picnic food, party food,
This Southwest 7 Layer Salad is full of amazingly tasty southwestern flavors. This salad is bursting with southwest favorites such as black beans, red onions, salsa, grilled corn, avocado and crushed tortilla chips.
Southwest 7 Layer Salad
- 8 ounce raw Chicken Breast
- Southwest Chipotle Seasoning Blend
- 1 Corn on the Cob, husked
- 1/2 tbl soft Butter
- 1 bag Chopped Romaine Mix
- 4 tablespoons Black Beans, drained
- 2 slices Red Onion
- 6 tablespoon Salsa
- 4 scoops Sour Cream
- 2 tablespoons shredded 4 cheese Mexican Blend
- 1/2 of an Avocado, cut into chunks
- crushed tortilla chips
- Filet the chicken breast, then sprinkle the chicken with SW Chipotle Seasoning Blend. Grill until the chicken is done, turning it to insure the center of the chicken is fully cooked. Because you fileted the chicken, it will cook quicker than a thicker piece. Grill both sides, and remove them from the grill when they are done.
- Roll the corn on the cob with the softened butter, then sprinkle the corn with more of the SW Chipotle Seasoning Blend. Place the corn on the grill. Cook for 5-10 minutes, turning the corn when needed, on a medium high grill, or until you achieve a color on the corn that you are happy with.
- Cut the corn from the cob with a sharp knife.
- Start filling the glasses, starting with the lettuce, then add the 2 tbl. of black beans on top of the lettuce. Add 3 tbl. of the cut corn for the next layer, followed by the red onion. Cut 2 slices of red onion and then chop each slice into small pieces, like in the picture.
- Add 3 tablespoons of salsa to each glass, on top of the red onion.
- Chop the chicken into small pieces. Add them to the glasses, on top of the red onion. Next, add 2 tablespoons of sour cream to each glass.
- Sprinkle the sour cream with the shredded cheese, and top off your salad with the avocado chunks. Cover and refrigerate until you are ready to serve.
- *A little note ~If you are not planning on serving the salad for a few hours, don’t add the avocado at this time. Chop it and add it right before serving for a much fresher looking salad.
- Sprinkle the crushed tortilla chips on the top of the avocado chunks. Enjoy your Southwest 7 Layer Salad!
Thanks so much for stopping by!
