Ensalada Mexicana With Picoso Dressing Food

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

ENSALADA MEXICANA WITH PICOSO DRESSING

Ensalada Mexicana With Picoso Dressing image

Make and share this Ensalada Mexicana With Picoso Dressing recipe from Food.com.

Provided by COOKGIRl

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

6 -8 cups romaine lettuce or 6 -8 cups mixed greens, washed, dried and torn
5 -6 yellow cherry tomatoes or 5 -6 cherry tomatoes, cut in half
1 (15 ounce) can red kidney beans, drained and rinsed
1 small lemon cucumber, thinly sliced
1 small red onion, sliced and rings separated
1/2 cup cubed queso blanco or 1/2 cup cubed monterey jack cheese
1 cup tortilla chips, crumbled (read *NOTE)
fresh ground black pepper
1/2 cup grapeseed oil
3 tablespoons sugar
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon spanish smoked paprika
1 teaspoon chili powder
1/2 teaspoon cumin powder
1 pinch freshly grated allspice
1/4 teaspoon dried Mexican oregano
1/4 cup chili sauce
1 tablespoon fresh lemon juice

Steps:

*NOTE: You can use store bought tortilla chips or as I did, prepare your own. Using either corn or flour tortillas, cut up into thin strips and bake on a cookie sheet at 350 degrees for about 12-15 minutes or until toasted and crunchy. Set aside to cool.
SALAD DRESSING: In a non-reactive bowl combine all the ingredients and using an immersion blender, mix well. Whisk salad dressing before serving.
SALAD: In a large bowl combine the salad ingredients. Toss with a little bit of the dressing to coat.
Sprinkle tortilla chips on top to garnish. Grate some freshly ground black pepper on top.
Serve the remaining salad dressing on the side.

Nutrition Facts : Calories 461.6, Fat 28.4, SaturatedFat 2.8, Sodium 540, Carbohydrate 43, Fiber 11.2, Sugar 13.4, Protein 11.1

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