Mexican Chicken Salad Sandwichpita Food

MEXICAN CHICKEN SALAD

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.

ENSALADA DE POLLO RECIPE

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.

MEXICAN CHICKEN SALAD SANDWICH/PITA

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.

KIKI'S MEXICAN CHICKEN SALAD

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.

MEXICAN CHICKEN SALAD

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.

GRILLED MEXICAN CHICKEN SALAD

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.