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 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
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
GRILLED MEXICAN CHICKEN SALAD
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
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
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
CHI CHI'S MEXICAN CHICKEN SALAD
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
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
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
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