Mexican Chicken Salad Recipes

KIKI'S MEXICAN CHICKEN SALAD

I have many favorite chicken salad recipes, but my family and friends love spicy food. That's when this salad fits the bill. Serve it as a side dish at BBQs or as an entree on a busy night after work.

Provided by KIKI810

Categories Salad

Time 1h15m

Yield 6

Number Of Ingredients 17

Kiki's Mexican Chicken Salad image

Steps:

In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 607 calories, Carbohydrate 37.8 g, Cholesterol 61.5 mg, Fat 43.6 g, Fiber 9.9 g, Protein 22.1 g, SaturatedFat 9 g, Sodium 1139.6 mg, Sugar 6.4 g

Ingredients

2 ½ cups shredded cooked chicken meat
½ cup julienned carrots
¼ cup julienned red bell pepper
¼ cup julienned jicama
¼ cup julienned red onion
2 (11 ounce) cans whole kernel corn, drained
1 cup cherry tomatoes, halved
3 avocados - peeled, pitted, and chopped
2 tablespoons chopped fresh cilantro
½ cup sour cream
⅔ cup mayonnaise
2 tablespoons fresh lemon juice
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
1 (1.25 ounce) package taco seasoning
1 teaspoon hot pepper sauce

MEXICAN CHICKEN AND RICE SALAD

I came up with this when I had leftover rice and hadn't eaten dinner yet. It turned out so good I had to share it. Use leftover chicken or grill a breast. Serve warm or cold.

Provided by Heather Finn-Brady

Categories Salad Grains Rice Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 7

Mexican Chicken and Rice Salad image

Steps:

Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

Nutrition Facts : Calories 567.3 calories, Carbohydrate 105.8 g, Cholesterol 12.2 mg, Fat 9 g, Fiber 13.1 g, Protein 19.9 g, SaturatedFat 1.6 g, Sodium 1019.1 mg, Sugar 5.7 g

Ingredients

3 cups cooked brown rice
2 cups salsa
1 (15.25 ounce) can sweet corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 cooked chicken breast, chopped
1 avocado - peeled, pitted, and cut into cubes
¼ cup chopped cilantro

MEXICAN CHICKEN SALAD WITH GUACAMOLE

I wanted to make something with more flavor and texture than a traditional chicken Caesar salad, something that was worthy of being served to guests. Here it's all about the dressing and seasoning. The variety of ingredients with Mexican flavors creates a savory upgrade from that typical caesar salad.

Provided by Rick Bayless

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

Mexican Chicken Salad with Guacamole image

Steps:

Marinade/Dressing: Heat the oil in a small skillet over medium heat. Add the garlic and chile, and cook until the garlic is soft and lightly browned, 2-3 minutes. Cool, reserving the oil.
In a blender, add the lime juice, cilantro, 1 teaspoon salt, ½ teaspoon black pepper, and the garlic and chile oil. Purée until smooth. Lay the chicken breasts into a large baking dish; pour a third of the marinade on top, then use tongs to evenly coat the thicken. Marinate in the refrigerator for up to 1 hour.
Heat a grill pan or gas grill to medium to medium-high heat. (Alternatively, start a charcoal fire and let it burn until the coals are medium-hot and covered with white ash.) Lightly brush the onion slices with oil and season with salt. Grill the onion slices and the chicken until the chicken is cooked through and the onion is well-browned, 5-6 minutes per side.
Guacamole: Chop the grilled onion into small pieces and set aside in a bowl. Pit and peel the avocados; add the flesh to the onion. Add half the remaining Marinade/Dressing; then coarsely mash everything together with a potato masher, large fork, or the back of a spoon. Taste and season with salt, about ½ teaspoon.
Salad: Put sliced romaine into a large bowl. Add about half the remaining Marinade/Dressing, and toss to combine.
Assembly: Divide the dressed romaine among four plates. Dollop a portion of the guacamole into the center of each plate. Cut the grilled chicken into cubes and arrange over the guacamole. Sprinkle with cheese and drizzle with remaining Marinade/Dressing before serving.

Ingredients

1/2 cup extra-virgin olive oil, plus additional for grilled onions
4 cloves garlic, peeled and halved
1 jalapeño pepper
1/2 cup fresh lime juice
3/4 cup cilantro, roughly chopped
kosher salt
Freshly ground black pepper
1 1/4 pounds chicken breasts, boneless and skinless
2 romaine hearts, sliced crosswise, ½-inch thick
1 medium white onion, cut into ½-inch thick slices, kept intact
2 avocados
1/3 cup grated Mexican queso anejo cheese, may substitute Romano or Parmesan