Mexican Style Chicken Salad Recipes

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

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 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

MEXICAN STYLE CHICKEN SALAD

Mexican Style Chicken Salad image

Delicious spicy and satisfying salad that can be served as a main dish. I make this as often as I can, can't get enough.

Provided by SpicyHot

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 boneless skinless chicken breasts
3/4 cup olive oil
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 teaspoon thyme
2 teaspoons salt
2 (15 1/2 ounce) cans goya black beans, drained
1 (17 5/8 ounce) jar goya salsa pico de gallo
2 cups whole kernel corn
1 tablespoon garlic powder
1 tablespoon onion powder
1 (15 ounce) bag dole leafy romaine lettuce, salad
1 (16 ounce) bottle kraft ranch dressing
1 (16 ounce) bottle kraft Italian dressing

Steps:

In a bowl combine black beans, salsa, corn, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon salt, 1 table spoon garlic powder and 1 tablespoon onion powder. stir to blend all ingredients. cover and set aside.
Wash chicken breasts, pat dry with paper towel.
season chicken with 1 teaspoon cayenne pepper, 1 teaspoon black pepper,1 teaspoon thyme and 1 teaspoon salt.
Heat oil in a large skillet on medium-high heat.
once oil is hot (it will take about 2 minutes) add chicken, cook on each side for 5 minutes or until no longer pink inside.
remove chicken from skillet. cut into strips.
Assembly of each individual salad: on a plate, put 1/4 bag of salad, 1/4 of bean, salsa and corn mixture, the strips of 1 whole chicken breast and dress with BOTH dressings to your taste.

Nutrition Facts : Calories 1789.3, Fat 137.6, SaturatedFat 20.9, Cholesterol 100.2, Sodium 4516.5, Carbohydrate 92, Fiber 24.2, Sugar 18.4, Protein 52.9

MEXICAN STREET CORN-CHICKEN SALAD

Mexican Street Corn-Chicken Salad image

Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!

Provided by Christa Lewis

Categories Corn Salad

Time 20m

Yield 4

Number Of Ingredients 16

Ingredients

1 cup mayonnaise
¼ cup crumbled cotija cheese
¼ bunch cilantro, finely chopped
1 clove garlic, minced
½ medium lime, juiced
1 teaspoon chili powder
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon ground cumin
salt and ground black pepper to taste
2 cups shredded cooked chicken
1 (15.25 ounce) can whole kernel corn, drained
1 (6 ounce) can sliced black olives
1 medium head butter lettuce, torn
1 medium avocado, sliced
2 tablespoons crumbled cotija cheese, or to taste
4 sprigs cilantro

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.

Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g

MEXICAN CHICKEN SALAD

Mexican Chicken Salad image

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

Ingredients

3 cups cooked shredded chicken
1/3 cup sour cream
2/3 cup mayonnaise
2 tablespoons fresh lime juice
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Tabasco sauce (more or less to taste)
1/4 cup sliced carrot
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped onion
2 ripe avocados, chopped
2 tablespoons chopped cilantro

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

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 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.

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

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