CHICKEN JICAMA SALAD WITH CILANTRO BUTTERMILK DRESSING
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
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
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 SALAD
This fresh and flavourful Mexican Chicken Salad is a quick and easy weeknight dinner that is sure to fill you up. Filled with delicious everyday ingredients, including avocado, red kidney beans and corn. It's also served with a light lemon dressing.
Provided by Cassie
Categories Dinner
Time 15m
Number Of Ingredients 18
Steps:
- Place chicken, paprika, cumin, garlic powder, cayenne pepper & olive oil in a bowl and mix together thoroughly.
- Heat frying pan on medium-high and cook chicken breasts until browned and fully cooked through (approx. 8 mins). Rest for 5 minutes, then slice.
- Place dressing ingredients in a jar and shake well.
- Arrange salad ingredients on bowls or plates. Place sliced chicken on top and drizzle dressing over. Serve immediately.
Nutrition Facts : Calories 446 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fiber 10 grams fiber, Protein 32 grams protein, SaturatedFat 3 grams saturated fat, Sodium 266 grams sodium, Sugar 6 grams sugar
MEXICAN CHICKEN SALAD
Mexican Chicken Salad is a quick and delicious main dish recipe made with corn, tomatoes, and black beans and served with tortilla chips and avocados.
Provided by Linda Larsen
Categories Entree Main Course Salad
Time 35m
Yield 8
Number Of Ingredients 22
Steps:
- For the dressing, in a small bowl combine the apple cider vinegar, honey, cumin, chili powder, 1/4 teaspoon salt, and cayenne pepper, and mix well with a wire whisk; set aside.
- If you are making the salad components ahead of time, refrigerate this dressing.
- Heat the olive oil in a 12" skillet. Sprinkle the chicken with 1/2 teaspoon salt, then saute it in the skillet with the minced garlic, stirring frequently, until it is cooked through to 165 F , about 5 to 7 minutes.
- Combine the cooked chicken, corn, red onion, tomatoes, black beans, and red bell peppers in a large bowl.
- Stir in the apple cider vinegar dressing.
- Cover and chill this mixture for at least 1 hour. (we usually prepare the chicken and vegetable mixture up to this point and chill it until the next day.)
- When you are ready to eat, combine the chicken mixture with the lettuce in a pretty salad bowl.
- Serve the salad along with the avocados, cheese, tortilla chips, sour cream, and salsa. Each diner garnishes his own salad as desired.
Nutrition Facts : Calories 669 kcal, Carbohydrate 57 g, Cholesterol 95 mg, Fiber 14 g, Protein 37 g, SaturatedFat 12 g, Sodium 998 mg, Sugar 15 g, Fat 36 g, ServingSize serves 6 to 8, UnsaturatedFat 0 g
MEXICAN CHICKEN SALAD
This chicken salad recipe is a Mexican adaption of the famous Russian salad, but with chicken added. The salad has some of the same ingredients as the Eastern European version, but the Mexican version has several variations, that include ingredients like red peppers or corn.
Provided by Mely Martínez
Time 40m
Number Of Ingredients 14
Steps:
- Place the cooked and shredded chicken, potatoes, carrots, celery, sweet peas and apple into a large bowl.
- Mix gently and stir in the mayonnaise (carefully, to avoid breaking or mashing the cooked vegetables).
- Season with salt and pepper. Refrigerate for about 4 hours to allow the flavors to blend. Believe me, it is worth the wait, as it will definitely taste better.
Nutrition Facts : ServingSize 6 oz Chicken Salad, Calories 327 kcal, Carbohydrate 15 g, Protein 15 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 283 mg, Fiber 3 g, Sugar 5 g
MEXICAN STREET CORN-CHICKEN SALAD
Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!
Provided by Christa Lewis
Categories Corn Salad
Time 20m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
- Add chicken, corn, and olives to dressing and toss to coat.
- Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.
Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g
MEXICAN CHICKEN SALAD SANDWICH/PITA
Trying to eat healthy? Throw together this quick and flavorful cold chicken salad-with a Mexican flavor! I served this warm flat bread, folded like a taco, but this would be delicious on bread in traditional sandwich form, or even on top of some dark leafy greens with a drizzle of salsa. Healthy eating everyone!
Provided by MrsKnox2016
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Run your knife through the chicken breast to break up the larger chunks. Place this mixture in a large bowl.
- Add cheese, onion, corn (thawed, but not heated), tomato, salsa and jalapeño.
- Drizzle avocado with juice of 1/2 lime, then add avocado to the bowl.
- Add 1/2 tsp salt, 1/2 tsp pepper and 2 tsp taco seasoning to the bowl, then toss to mix well.
- Assemble your meal by warming a piece of flat bread, then adding a layer of lettuce shreds before topping with 1/4 mixture. Fold and enjoy taco-style.
- **These are pretty large, filling serving sizes. If I was serving this with other dishes, I would probably estimate this would serving 5 or 6, depending on how hungry you are.
Nutrition Facts : Calories 376.2, Fat 22.9, SaturatedFat 7.9, Cholesterol 76.8, Sodium 347.5, Carbohydrate 19.6, Fiber 5.7, Sugar 3.8, Protein 26.2
MEXICAN CHICKEN SALAD
Categories Salad Blender Chicken No-Cook Quick & Easy Lunch Buffet Lime Avocado Hot Pepper Summer Jícama Sour Cream Cilantro Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- Blend dressing ingredients in a blender until smooth.
- Toss salad ingredients with dressing in a large bowl until combined well.
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.
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