Layered Mexican Salad

This Layered Mexican Salad is the perfect potluck side dish recipe! Layers of romaine lettuce, cucumber, cherry tomatoes, avocado, cheddar cheese, and crushed tortilla chips in a homemade taco dip dressing - get your family eating those veggies again!
Prep Time 20 minutes
Servings 8
Calories 555kcal
Author Kelly Miller


  • 1 1/2 cups mayonnaise
  • 4 oz chopped green chiles canned
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 heads romaine lettuce chopped
  • 1 cucumber peeled, halved, and sliced
  • 16 oz cherry tomatoes halved
  • 3 avocados halved, pitted, and diced
  • 1 cup shredded cheddar cheese
  • 1 cup tortilla chips crushed


  • Whisk together mayo, green chiles (undrained), and spices in a small bowl. Cover and refrigerate.
  • Prepare the vegetables.
  • Add the vegetables layers into a clear bowl or trifle dish in this order: half of the romaine, cucumber, tomatoes, avocados, and cheese.  Repeat layers with remaining half of vegetables.
  • Top salad with prepared dressing. Sprinkle crushed tortilla chips and additional shredded cheese (if desired) over top just before serving.


Calories: 555kcal | Carbohydrates: 21g | Protein: 8g | Fat: 51g | Saturated Fat: 10g | Cholesterol: 32mg | Sodium: 561mg | Potassium: 636mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1285IU | Vitamin C: 27mg | Calcium: 160mg | Iron: 2mg