#layeredsalad

A Southwest Chicken Salad in a Mason Jar with Cilantro Lime Dressing is a quick and tasty way to take a tasty salad with you. This layered salad looks great and tastes great, too. It has lots of bright Southwest flavors.

Ingredients: 1 cup cooked chicken breast, diced. 1/2 cup black beans, drained and rinsed. 1/2 cup corn kernels fresh or frozen. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup red bell pepper, diced. 1/4 cup shredded cheddar cheese. 2 tablespoons chopped fresh cilantro. 2 cups mixed salad greens. 1/4 cup crushed tortilla chips optional. Salt and pepper to taste.

Instructions: In a clean and dry mason jar, start by layering the ingredients in the following order: Cilantro Lime Dressing See separate recipe below Black beans Red onion Corn kernels Red bell pepper Cherry tomatoes Cooked chicken breast Shredded cheddar cheese Chopped cilantro Mixed salad greens Optional: Crushed tortilla chips on top for added crunch. Seal the mason jar tightly with a lid. When ready to eat, simply shake the jar to distribute the dressing, and then pour the contents into a bowl. Toss well to combine all the ingredients. Season with salt and pepper to taste, and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Russian Layered Salad, sometimes called "Olivier Salad," is a traditional Russian salad made of diced meat, eggs, and vegetables layered on top of each other and held together with sour cream and mayonnaise dressing.

Ingredients: 4 boiled potatoes, diced. 4 boiled carrots, diced. 4 boiled eggs, chopped. 1 cup frozen peas, thawed. 1 cup diced ham or cooked chicken breast. 1 cup pickles, diced. 1 cup mayonnaise. 1 cup sour cream. Salt and pepper to taste.

Instructions: Put the diced potatoes in a dish that will be used for serving. Add some mayonnaise and sour cream on top of the potatoes. Dice the carrots and put them on top of the dressing. Put some salt and pepper on it, and then add more dressing. Next, add the chopped eggs and dressing on top of them. Add more chicken or ham dices and more dressing on top of that. Spread the dressing out evenly and add a layer of thawed peas on top. Add a layer of diced pickles and a lot of dressing on top to finish. Put the dish in the fridge for at least two hours with the plastic wrap on top to let the flavors mix. If you want, you can add fresh herbs or more pickles as a garnish before serving.

Prep Time: 30 minutes

Cook Time: 15 minutes

A tasty and filling layered salad with soft chicken, crispy bacon, fresh vegetables, and ranch dressing. The Chicken Bacon Ranch Layer Salad is great for picnics, potlucks, or just as a meal by itself.

Ingredients: 2 cups cooked chicken, diced. 1 cup cooked bacon, crumbled. 1 cup cherry tomatoes, halved. 1 cup shredded cheddar cheese. 1 cup sliced black olives. 1/2 cup green onions, chopped. 1/2 cup ranch dressing. 1/2 cup sour cream. 4 cups lettuce, chopped.

Instructions: Make a base in a large glass dish by putting half of the chopped lettuce down. Put some diced chicken on top of the lettuce. Spread half of the ranch dressing and sour cream on top of the chicken. On top of the dressing, sprinkle half of the bacon bits. Spread out black olives and cherry tomatoes that have been cut in half. Add another layer of chopped lettuce on top of that. Add more ranch dressing, sour cream, and crumbled bacon, along with the rest of the diced chicken. Shred cheddar cheese and chop green onions and put them on top of the salad. Put it in the fridge with the lid on for at least 30 minutes before serving so the flavors can mix. Just before you serve, gently toss the layers to mix the lettuce with the dressing and toppings. Enjoy! Serve cold.

Prep Time: 20 minutes

Cook Time: 10 minutes