Mexican Style 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
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
MEXICAN CHICKEN PASTA SALAD
Cool, refreshing salad with a Mexican flavor. This can be served as a side dish or entree. (Prep time includes 1 hour refrigeration time)
Provided by papergoddess
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Cook pasta according to package directions, drain, rinse, and set aside.
- Combine all vegetables in a large bowl.
- Combine all dressing ingredients; stir thoroughly.
- Pour dressing over salad; toss to coat.
- Chill 1 hour, then serve.
- Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.
MEXICAN STYLE CHICKEN SALAD
Delicious spicy and satisfying salad that can be served as a main dish. I make this as often as I can, can't get enough.
Provided by SpicyHot
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl combine black beans, salsa, corn, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon salt, 1 table spoon garlic powder and 1 tablespoon onion powder. stir to blend all ingredients. cover and set aside.
- Wash chicken breasts, pat dry with paper towel.
- season chicken with 1 teaspoon cayenne pepper, 1 teaspoon black pepper,1 teaspoon thyme and 1 teaspoon salt.
- Heat oil in a large skillet on medium-high heat.
- once oil is hot (it will take about 2 minutes) add chicken, cook on each side for 5 minutes or until no longer pink inside.
- remove chicken from skillet. cut into strips.
- Assembly of each individual salad: on a plate, put 1/4 bag of salad, 1/4 of bean, salsa and corn mixture, the strips of 1 whole chicken breast and dress with BOTH dressings to your taste.
Nutrition Facts : Calories 1789.3, Fat 137.6, SaturatedFat 20.9, Cholesterol 100.2, Sodium 4516.5, Carbohydrate 92, Fiber 24.2, Sugar 18.4, Protein 52.9
LAYERED MEXICAN CHICKEN SALAD
Time-saving shortcuts, like rotisserie chicken, prepared dressing, crunchy chips, and pre-shredded cheese, make this salad easy and quick. Fresh summer tomatoes add great color and taste.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In small bowl, mix dressing and taco seasoning mix.
- On large serving platter or individual serving plates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with tomatoes.
Nutrition Facts : Calories 590, Carbohydrate 35 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g
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