Mexican Chopped Chicken Salad Recipes
MEXICAN CHOPPED SALAD WITH BBQ CHICKEN
This Mexican Chopped Salad is loaded with fresh veggies and chickpeas tossed in a simple and flavorful Cilantro Lime Vinaigrette. Topped with tender spiced rub BBQ chicken and tortilla strips, this easy chopped salad is a complete meal!
Provided by Chef Kathy McDaniel
Categories Lunch Main Course Salad
Time 21m
Number Of Ingredients 20
Steps:
- In a small bowl mix together the cumin, garlic powder, chile powder, salt and pepper.
- Place the chicken on a plate and brush with about 1 teaspoon of oil. Rub the chicken with the spice mixture. If you have time you can let it marinade for 30 minutes or up to 4 hours in the refrigerator.
- If cooking the chicken on the stove top: In a large saute pan over medium heat, add 1 tablespoon of oil. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and no longer pink.
- If Cooking on the Grill: Brush the grill with the remaining oil. Grill the chicken for about 5 to 6 minutes per side or until cooked through and no longer pink.
- Transfer the chicken to a bowl and let it rest for 5 minutes, then slice it. Add the BBQ sauce and toss to combine.
- In a small bowl whisk all the ingredients together. Or place all the ingredients in a lidded jar and shake well. Set aside
- Place the lettuce, corn, tomatoes, onions and garbanzo beans into a large salad bowl. Drizzle some of the vinaigrette and toss to combine. Add the avocado and toss gently. Add more vinaigrette if need it.
- Top with sliced chicken. Garnish with tortilla strips and chopped cilantro. Drizzle some BBQ sauce on top if desired. Serve
Nutrition Facts : Calories 468 kcal, Carbohydrate 31 g, Protein 20 g, Fat 31 g, SaturatedFat 4 g, Cholesterol 48 mg, Sodium 1182 mg, Fiber 5 g, Sugar 15 g, ServingSize 1 serving
TEX-MEX CHOPPED CHICKEN SALAD WITH CILANTRO-LIME DRESSING
Seasoned chicken, tortilla chips, and roasted corn pair perfectly together in this crunchy and craveable Tex-Mex chopped chicken salad with cilantro lime dressing.
Provided by Katie Morford, RD
Categories Salad
Time 35m
Yield 4
Number Of Ingredients 22
Steps:
- Season the chicken: Sprinkle the taco seasoning and 1/2 teaspoon salt over the surface of the chicken, rubbing it in and coating so chicken is fully seasoned.
- Finish and serve the salad: Add the corn and chicken into the bowl with the salad ingredients. Crumble the tortilla chips over the top. Add about two-thirds of the dressing and toss to lightly coat. Add more dressing and toss again, if needed. Divide salad into 4 bowls, top with crumbled Cotija cheese, and serve.
Nutrition Facts : Calories 855 kcal, Carbohydrate 68 g, Cholesterol 83 mg, Fiber 7 g, Protein 25 g, SaturatedFat 9 g, Sodium 1217 mg, Sugar 8 g, Fat 57 g, UnsaturatedFat 0 g
MEXICAN CHOPPED CHICKEN SALAD
Make and share this Mexican Chopped Chicken Salad recipe from Food.com.
Provided by The Hoffs
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- combine all ingredients in a large bowl.
- garnish with tomatoes and olives.
Nutrition Facts : Calories 328.6, Fat 19.1, SaturatedFat 4.4, Cholesterol 47.6, Sodium 599, Carbohydrate 21, Fiber 4.7, Sugar 2.1, Protein 18.6
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