Kikis Mexican Chicken Salad Recipes

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KIKI'S MEXICAN CHICKEN SALAD



Kiki's Mexican Chicken Salad image

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

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

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

CHICKEN JICAMA SALAD WITH CILANTRO BUTTERMILK DRESSING



Chicken Jicama Salad with Cilantro Buttermilk Dressing image

Enjoyed raw or cooked in a variety of Mexican dishes, jicama adds a refreshing crunch to this hearty chicken salad. Serve with warm corn tortillas and a creamy cilantro buttermilk dressing for added satisfaction.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/4 red onion, thinly sliced
1 bunch cilantro, leaves picked
1 cup crumbled Cotija or feta cheese (about 4 ounces)
1/2 cup buttermilk
Juice of 1 lime, plus wedges for serving
2 red jalapeño peppers, halved, seeded and thinly sliced
Kosher salt
12 cups chopped mixed salad greens (such as romaine and watercress)
3 cups shredded rotisserie chicken breast (skin removed)
2 cups chopped peeled jicama
1/2 cup thinly sliced radishes
4 corn tortillas, warmed

Steps:

  • Put the red onion in a small bowl and cover with cold water; set aside at least 15 minutes. Meanwhile, make the dressing: Combine half each of the cilantro and cheese in a food processor or blender; add the buttermilk, lime juice and about one-quarter of the sliced jalapenos and puree. Season with salt.
  • Toss the salad greens with the remaining cilantro and half of the dressing in a large bowl. Drain the red onion and squeeze dry. Serve the salad topped with the onion, chicken, jicama, radishes and the remaining sliced jalapenos, cheese and dressing. Serve with tortillas and lime wedges.

Nutrition Facts : Calories 370 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 100 milligrams, Sodium 680 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 27 grams

CHI CHI'S MEXICAN CHICKEN SALAD



Chi Chi's Mexican Chicken Salad image

Make and share this Chi Chi's Mexican Chicken Salad recipe from Food.com.

Provided by senseicheryl

Categories     Chicken Breast

Time 10m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast, cooked and shredded
1 cup salsa, drained, recipe calls for Chi Chi's Salsa
2 eggs, hard boiled & finely chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons onions, finely chopped
1 teaspoon lime peel, grated
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
lettuce leaf

Steps:

  • In a large bowl, combine all ingredients except lettuce leaves. Mix well.
  • Serve over lettuce leaves.

Nutrition Facts : Calories 301.5, Fat 15, SaturatedFat 5.7, Cholesterol 188.1, Sodium 620.6, Carbohydrate 9.7, Fiber 1.2, Sugar 3.4, Protein 31.5

KIKI'S MEXICAN CHICKEN SALAD



Kiki's Mexican Chicken Salad image

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 Recipes

Time 1h15m

Yield 6

Number Of Ingredients 17

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

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 SALAD



Mexican Chicken Salad image

Great, cool, summer recipe for dinner. The ingredients can be easily changed to meet one's individual tastes. Quick and easy as well. This recipe is from about.com, but originated from a the 92' Pillsbury Bake-off. Prep time includes 1 hour to chill. Enjoy!

Provided by lisar

Categories     Poultry

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

1/4 cup cider vinegar
3 tablespoons honey
1 1/2 teaspoons cumin
1/4 teaspoon salt
pepper
1 tablespoon olive oil
2 whole boneless chicken breasts, cut into 2 inch strips
1/2 teaspoon garlic salt
1 (16 ounce) package frozen corn
1 cup chopped plum tomato
1 (15 ounce) can black beans, rinsed and drained
5 green onions, chopped
1 red bell pepper, chopped
1 package mixed salad green
2 avocados, peeled and chopped
2 cups monterey jack cheese
3 cups slightly crushed blue corn tortilla chips
1 cup sour cream
1 jar thick & chunky salsa

Steps:

  • Mix dressing ingredients and set aside.
  • Heat oil in skillet.
  • Sprinkle chicken* with garlic salt, then sauté in pan until no longer pink, about 5 minutes.
  • Combined cooked chicken, corn tomatoes, black beans, onions and red peppers in a large bowl.
  • Stir in dressing.
  • Chill at least 1 hour.
  • (can be prepared the day before).
  • When ready to eat, combine chicken mixture with lettuce.
  • Serve along with avocados, cheese, tortilla chips, sour cream and salsa.
  • Each diner garnishes his own salad as desired.
  • *Rotissirie Chicken or left-over chicken works just great!

Nutrition Facts : Calories 700.6, Fat 41.6, SaturatedFat 16.7, Cholesterol 112.3, Sodium 393.2, Carbohydrate 47.8, Fiber 11.9, Sugar 11.3, Protein 39.6

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