Mexican Chicken Salad Recipes

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

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

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

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

Categories Chicken Salads

Time 40m

Number Of Ingredients 14

Ingredients

16 oz chicken breast (cooked and shredded)
8 oz carrots (cooked and diced)
14 oz potato (cooked and diced)
5 oz celery (finely chopped)
6 oz canned sweet peas (drained)
1 apple (peeled and diced)
1 cup Mayonnaise
1 parsley spring to garnish
Saltine crackers
Pickled jalapeños and carrot slices
16 oz elbow pasta (cooked according to package instructions)
1 cup of sour cream or Mexican cream
1 American or sharp Cheddar Cheese
Salt and pepper to taste

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 CHICKEN SALAD

Mexican Chicken Salad image

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

Ingredients

1/4 cup apple cider vinegar
3 tablespoons honey
2 teaspoons cumin
1 tablespoon chili powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons olive oil
4 boneless, skinless chicken breast halves
1/2 teaspoon salt
3 cloves garlic (minced)
1 (16-ounce) package frozen corn
1/2 cup red onion (chopped)
2 cups grape tomatoes
1 (15-ounce) can black beans (rinsed and drained)
2 red bell peppers (chopped)
1 (10-ounce) package mixed lettuce leaves
2 avocados (peeled and chopped)
2 cups Pepper Jack cheese (shredded)
4 cups blue corn tortilla chips
1 cup sour cream
1 (10-ounce) jar thick and chunky salsa
Optional: crisp tostada bowls

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 AND RICE SALAD

Mexican Chicken and Rice Salad image

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

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

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

LAYERED MEXICAN CHICKEN SALAD

Layered Mexican Chicken Salad image

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

Ingredients

3/4 cup ranch dressing
1 teaspoon Old El Paso™ 25% less sodium taco seasoning mix (from 1-oz pkg)
4 cups shredded lettuce
1 can (15 oz) red kidney beans, drained, rinsed
1 1/2 cups shredded deli rotisserie chicken (without skin)
1 cup coarsely crushed hint-of-lime white corn tortilla chips (from 13 1/2-oz package)
1 cup shredded Mexican-style taco cheese (4 oz)
1/2 cup grape or cherry tomatoes, halved

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

GRILLED MEXICAN CHICKEN SALAD

Grilled Mexican Chicken Salad image

We have a fun little restaurant that is only open for lunch. They specialize in different varieties of salads. This is one of my favorites! I use recipe #123526 for the chicken breasts.

Provided by startnover

Categories Chicken Breast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb marinaded boneless skinless chicken breast
2 heads romaine lettuce, chopped
1 cup black beans (drained)
1 cup white corn, drained (canned or frozen)
4 roma tomatoes, chopped
1 (6 ounce) can drained and sliced olives
5 -6 chopped green onions
2 avocados, diced
1 cup shredded Mexican blend cheese
8 ounces tortilla chips, crushed
3/4 cup ranch dressing
3 -4 tablespoons taco seasoning

Steps:

Grill chicken breasts on grill, on low heat till centers are no longer pink (times will vary depending on grills).
In a large bowl put in lettuce, black beans, corn, onions, olives, avocados, cheese, and cooled chicken.
Toss and set aside.
Mix dressing w/ taco seasoning, set aside till time to serve.
When ready to serve, toss w/ cheese and dressing until all ingredients are incorporated and serve.
Time does not include cooking time.

Nutrition Facts : Calories 1121.5, Fat 69.3, SaturatedFat 14.7, Cholesterol 112.7, Sodium 1555.2, Carbohydrate 83.8, Fiber 23.9, Sugar 11.5, Protein 50.5

MEXICAN CHICKEN PASTA SALAD

Mexican Chicken Pasta Salad image

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

Ingredients

8 ounces penne pasta (2 cups uncooked)
2 cooked chicken breasts, diced (about 2 cups)
1 (8 3/4 ounce) can whole kernel corn, drained
1 small zucchini, cut in half lengthwise, then sliced
1 -2 stalk celery, sliced thin
1 medium sweet red pepper, sliced
1 medium green pepper, sliced (optional)
4 green onions, sliced
1 (4 -7 ounce) can green chilies
1/2-1 cup shredded cheddar cheese (optional)
2 cups lettuce, chopped
1/4 cup chopped cilantro
3/4 cup mayonnaise
1/4 cup sour cream or 1/4 cup yogurt
2 tablespoons ReaLime juice
2 teaspoons sugar
1/2 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon chili powder

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 CHICKEN SALAD

Mexican Chicken Salad image

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

Ingredients

For dressing
1 firm-ripe California avocado, quartered, pitted, and peeled
1 cup sour cream
1/4 cup fresh lime juice
1 large garlic clove, finely chopped
l 1/4 teaspoons salt
1/2 teaspoon black pepper
For salad
4 cups coarsely shredded cooked chicken (about 1 pound)
1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks
3 scallions, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped fresh serrano chile

Steps:

Blend dressing ingredients in a blender until smooth.
Toss salad ingredients with dressing in a large bowl until combined well.

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