Baja Layered Salad

El Pollo Loco Restaurant  Recipe

1 (10 oz.) bag Romaine and or Iceberg lettuce mix or 12 cups cut lettuce
1 cup shredded Cheddar cheese
2 large tomatoes, diced
1 (7 1/2 oz.) can sliced black olives, drained
1 each: medium yellow and green bell pepper, cut into julienne strips
3 to 5 pieces (about 2 cups) El Pollo Loco Grilled Chicken, skinned, de-boned and shredded
4 hard-cooked eggs, cooled and coarsely chopped
1/2 cup coarsely crushed corn chips
1/4 cup sliced green onions
salsa, ranch dressing or your favorite dressing

In a clear glass serving bowl, layer ingredients starting with lettuce and ending with green onions.  Serve with desired amount of dressing.  Makes 6 entree size servings.

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