Mexican Inspired Creamy Chicken Salad Recipes

MEXICAN CHICKEN SALAD (CHIPOTLE COPYCAT RECIPE)

Steps:

• Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, vinegar, and 2 tablespoons olive oil. Marinate for at least 30 minutes or as long as overnight.
• Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
• Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.
• Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally, until heated. Taste and add salt if needed.
• Make the dressing: Whisk together all dressing ingredients in a jar or bowl.
• Assemble the salad: Place 2 heaping cups of salad greens on each plate. Top with chicken, black beans, fajita veggies, and additional toppings like salsa, sour cream, guacamole, pico, and cheese. Drizzle dressing over each salad.

MEXICAN CHICKEN SALAD

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.

MEXICAN CHICKEN SALAD

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.

CREAMY MEXICAN CHICKEN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the cilantro, mayonnaise, sour cream, lime juice and 1/2 teaspoon salt together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the corn to the pot. Drain and rinse under cold water to cool and add to the bowl.
• Add the beans, chicken, onions, tomatoes and jalapeno to the bowl and toss to combine. Season with salt and garnish with cilantro. The pasta salad is best if served right away.

MEXICAN CHICKEN SALAD WITH GUACAMOLE

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.

MEXICAN-INSPIRED CREAMY CHICKEN SALAD

Steps:

• Mix margarita mix, cumin and zest. Pour over chicken in shallow dish; turn to coat. Refrigerate 2 hours to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF). Cool 10 min.; coarsely chop.
• Mix mayo, yogurt, cilantro, lime juice and pepper; toss with chicken.
• Arrange tomatoes, avocados and onions on serving plates; top with chicken mixture.

MEXICAN CHICKEN SALAD

Steps:

• Mix all ingredients in a bowl. Cover and refrigerate up to 24 hours.
• Season with salt and pepper to taste.
• Serve with sliced radishes and cilantro for garnish.

MEXICAN STREET CORN-CHICKEN SALAD

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.

MEXICAN CHICKEN PASTA SALAD

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

Steps:

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

MEXICAN CHICKEN AND CORN SALAD

Steps:

• Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).
• Heat a grill pan and add 1 tablespoon olive oil. Add chicken breast and cook 6 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill pan and allow chicken to cool.
• Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl.
• In separate small bowl whisk together lime juice, olive oil, salt and pepper.
• Place cooled chicken breast onto cutting board and cut into 1-inch pieces.
• Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.
• Serve salad with tortilla chips or add them into salad.

MEXICAN CHICKEN SALAD

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!