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Chicken Salad with Enchilada Baja Dressing

A saucy twist on a summer favorite. Next time you are grilling, add extra chicken breast on to make lunch for the next day!

15 minutes
0 minutes
15 minutes


  • 2 corn cobs, kernels removed
  • 2 beefsteak tomatoes, cut into 1/2-inch slices
  • Salt and pepper to taste
  • 4 cups Romaine lettuce, shredded
  • 2 chicken breast, cooked and sliced
  • 2 cups black beans, rinsed and drained
  • 1 avocado, sliced
  • 3 tablespoons LA VICTORIA® Red Enchilada Sauce
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 2 teaspoons grated lime zest
  • 1/2 teaspoon kosher salt


  1. Place kernels in microwave safe bowl, cover loosely with plastic wrap and microwave on HIGH 2 minutes.
  2. On serving platter, layer tomato slices; sprinkle with salt and pepper to taste. Top with lettuce, corn, chicken, black beans and avocado.
  3. In small bowl, whisk together enchilada sauce and remaining ingredients. Drizzle over salad.