ENSALADA DE POLLO RECIPE
Easy Ensalada de Pollo (Mexican Chicken Salad) made with mayonnaise and sour cream is creamy and delicious. It makes the best tostadas, sandwich, or pasta salad!
Provided by Alexa Blay
Categories Chicken
Time 15m
Number Of Ingredients 11
Steps:
- Start by cooking the vegetables. Place the potato cubes in a pot of salted boiling water, and boil until the potatoes are just fork tender (about 8 minutes).
- In a separate medium sized pot, simmer the carrots, peas, and corn together until they are just cooked through (about 3 minutes).
- In a large bowl, mix together the mayonnaise, sour cream, yellow mustard, lime juice, and jalapeno brine. Add in the chicken, salt, potatoes, and vegetables, and toss to coat. Taste and adjust salt to your preference.
- Chill in the refrigerator for 1 - 2 hours before serving.
Nutrition Facts : Calories 301 calories, Carbohydrate 12.6 grams carbohydrates, Fat 21.5 grams fat, Fiber 1.5 grams fiber, Protein 15.2 grams protein, ServingSize 1/8, Sugar 2.8 grams sugar
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 is a very tasty mexican salad, I have seen it made on TV, the recipe is courtesy of Xochimilco Mexican Restaurant, Sacramento,CA.
Provided by Barb G.
Categories Chicken Breast
Time 50m
Yield 1-2 serving(s)
Number Of Ingredients 14
Steps:
- Saute chicken until nearly cooked, then add bell peppers and onion, cook until lightly browned.
- Add salt and pepper to taste and chili powder for flavor and color.
- Special dressing; mix ranch dressing, avocado, and cilantro to blend, put on top of salad.
- Place chicken mixture on top of lettuce; top with tomatoes, sour cream, avocado, cheese, and the specal dressing, serve.
Nutrition Facts : Calories 1564.7, Fat 127.3, SaturatedFat 31.1, Cholesterol 215.1, Sodium 1814.5, Carbohydrate 46.4, Fiber 20.5, Sugar 19.4, Protein 66.1
MEXICAN CHICKEN SALAD
A friend of mine has made this several times..and I finally got the recipe from her. I love the flavors in the salad.
Provided by ImNotHere
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, stir together the sour cream,mayonnaise,lime juice,cumin,salt,pepper& Tabasco.
- This is the salad dressing, so taste and adjust if you need.
- In seperate bowl, combine chicken, carrots, red& green bell pepper, onion avacado& cilantro.
- Pour the dressing over chicken and vegetables and mix well.
- Chill for at least one houe before serving.
Nutrition Facts : Calories 369.6, Fat 32, SaturatedFat 6.6, Cholesterol 18.6, Sodium 615.2, Carbohydrate 22.3, Fiber 7.5, Sugar 4.7, Protein 3.4
More about "latin chicken salad recipes"
ENSALADA DE POLLO (MEXICAN CHICKEN SALAD) - ISABEL EATS
From isabeleats.com
4.9/5 (7)Total Time 30 minsCategory MainCalories 211 per serving
- In a small saucepan, add potatoes. Cover completely with water, cover with lid, and bring to a boil over high heat.
- Reduce heat to simmer and cook for 8 minutes, or until potatoes are cooked through. Carefully drain the water and set aside.
- In a medium microwave-safe bowl, add the frozen mixed vegetables and microwave on high for 4-6 minutes, stirring halfway through, until fully thawed. Set aside.
- In a small bowl, add the mayonnaise, sour cream, lime juice, pickled jalapeno brine, and salt. Whisk together to combine.
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