Shelly's Mexican Layered Salad
(from top down) Avocado, sliced
Green Onions, diced
Lime Cumin Yogurt Crema "Dressing"
Black Olives, chopped
Chicken, grilled, chilled & chopped
Cotija Cheese, grated
Shelly's Lime Cumin Yogurt Crema "Dressing"
3 1/2 oz Fage Greek Yogurt (1/2 a small container)
1 Tablespoon Mayonnaise
Juice of 1/2 Lime
1/2 teaspoon Cumin
dash of Kosher Salt
Mix till well blended.
Link to see Shellys Layered Salad: theworldaccordingtoeggface: Hot Day, Cool Eats:
Shelly's layered salad sounds fab. Here is my version of a layered summer salad, great for when it's absolutely too hot to cook! Just add dinner rolls & it's a light meal.
Summer Layered Salad
7 cups torn romaine lettuce (from 1 head)
2 packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed (4 cups) or left over grilled chicken breast
1 cup crumbled feta cheese
1 onion chopped
1 cup peas (frozen do not cook, thaw) or canned
1 quart fresh cherry tomatoes, quartered (3 cups)
crumbled bacon if desires
1/3 cup olive or vegetable oil
1/2 teaspoon salt
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
Black pepper to taste
1 In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, peas, onions, remaining lettuce and tomatoes & bacon bits.
2 In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.
Hint - you can easily change this salad by substituting ingredients such as use tunafish instead of chicken or add hard boiled eggs or cooked chunks of potatoes, use shredded carrots instead of peas, celery, cucumber, add avocadoes etc. You can even add to the dressing a little bit of mayonaise to make it creamy.