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 (CHIPOTLE COPYCAT RECIPE)
This delicious Mexican Chicken Salad is a copycat of the hearty and super popular salad from Chipotle. Easy and so tasty!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 31
Steps:
- Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, vinegar, and 2 tablespoons olive oil. Marinate for at least 30 minutes or as long as overnight.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
- Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.
- Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally, until heated. Taste and add salt if needed.
- Make the dressing: Whisk together all dressing ingredients in a jar or bowl.
- Assemble the salad: Place 2 heaping cups of salad greens on each plate. Top with chicken, black beans, fajita veggies, and additional toppings like salsa, sour cream, guacamole, pico, and cheese. Drizzle dressing over each salad.
Nutrition Facts : Calories 496 kcal, Carbohydrate 12 g, Protein 37 g, Fat 33 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 1168 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
MEXICAN CHICKEN SALAD
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
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 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
MEXICAN CHICKEN SALAD WITH GUACAMOLE
I wanted to make something with more flavor and texture than a traditional chicken Caesar salad, something that was worthy of being served to guests. Here it's all about the dressing and seasoning. The variety of ingredients with Mexican flavors creates a savory upgrade from that typical caesar salad.
Provided by Rick Bayless
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Marinade/Dressing: Heat the oil in a small skillet over medium heat. Add the garlic and chile, and cook until the garlic is soft and lightly browned, 2-3 minutes. Cool, reserving the oil.
- In a blender, add the lime juice, cilantro, 1 teaspoon salt, ½ teaspoon black pepper, and the garlic and chile oil. Purée until smooth. Lay the chicken breasts into a large baking dish; pour a third of the marinade on top, then use tongs to evenly coat the thicken. Marinate in the refrigerator for up to 1 hour.
- Heat a grill pan or gas grill to medium to medium-high heat. (Alternatively, start a charcoal fire and let it burn until the coals are medium-hot and covered with white ash.) Lightly brush the onion slices with oil and season with salt. Grill the onion slices and the chicken until the chicken is cooked through and the onion is well-browned, 5-6 minutes per side.
- Guacamole: Chop the grilled onion into small pieces and set aside in a bowl. Pit and peel the avocados; add the flesh to the onion. Add half the remaining Marinade/Dressing; then coarsely mash everything together with a potato masher, large fork, or the back of a spoon. Taste and season with salt, about ½ teaspoon.
- Salad: Put sliced romaine into a large bowl. Add about half the remaining Marinade/Dressing, and toss to combine.
- Assembly: Divide the dressed romaine among four plates. Dollop a portion of the guacamole into the center of each plate. Cut the grilled chicken into cubes and arrange over the guacamole. Sprinkle with cheese and drizzle with remaining Marinade/Dressing before serving.
MEXICAN ROTISSERIE CHICKEN SALAD
We love chicken salad of almost any kind - this one is different from any we've had so far. Recipe found at kaboose.com.
Provided by Pinay0618
Categories Chicken
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine, lime juice, salt, pepper and sour cream. Whisk until well combined. Add in chicken, corn, red pepper, onion and cilantro. Toss to coat.
- Serve on top of lettuce and garnish with chips. Serve immediately or refrigerate for up to 2 days.
Nutrition Facts : Calories 622.4, Fat 44.1, SaturatedFat 15.6, Cholesterol 191.5, Sodium 481.2, Carbohydrate 9.9, Fiber 1.8, Sugar 2.6, Protein 45.5
MEXICAN STYLE CHICKEN SALAD
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
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 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
MEXICAN CHICKEN SALAD
Great, cool, summer recipe for dinner. The ingredients can be easily changed to meet one's individual tastes. Quick and easy as well. This recipe is from about.com, but originated from a the 92' Pillsbury Bake-off. Prep time includes 1 hour to chill. Enjoy!
Provided by lisar
Categories Poultry
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Mix dressing ingredients and set aside.
- Heat oil in skillet.
- Sprinkle chicken* with garlic salt, then sauté in pan until no longer pink, about 5 minutes.
- Combined cooked chicken, corn tomatoes, black beans, onions and red peppers in a large bowl.
- Stir in dressing.
- Chill at least 1 hour.
- (can be prepared the day before).
- When ready to eat, combine chicken mixture with lettuce.
- Serve along with avocados, cheese, tortilla chips, sour cream and salsa.
- Each diner garnishes his own salad as desired.
- *Rotissirie Chicken or left-over chicken works just great!
Nutrition Facts : Calories 700.6, Fat 41.6, SaturatedFat 16.7, Cholesterol 112.3, Sodium 393.2, Carbohydrate 47.8, Fiber 11.9, Sugar 11.3, Protein 39.6
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