Kikis Mexican Chicken Salad Recipes

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KIKI'S MEXICAN CHICKEN SALAD

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



Kiki's Mexican Chicken Salad image

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

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

KIKI'S MEXICAN CHICKEN SALAD

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 Recipes

Time 1h15m

Yield 6

Number Of Ingredients 17



Kiki's Mexican Chicken Salad image

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

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

CHI CHI'S MEXICAN CHICKEN SALAD

Make and share this Chi Chi's Mexican Chicken Salad recipe from Food.com.

Provided by senseicheryl

Categories     Chicken Breast

Time 10m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 10



Chi Chi's Mexican Chicken Salad image

Steps:

  • In a large bowl, combine all ingredients except lettuce leaves. Mix well.
  • Serve over lettuce leaves.

Nutrition Facts : Calories 301.5, Fat 15, SaturatedFat 5.7, Cholesterol 188.1, Sodium 620.6, Carbohydrate 9.7, Fiber 1.2, Sugar 3.4, Protein 31.5

1 lb boneless skinless chicken breast, cooked and shredded
1 cup salsa, drained, recipe calls for Chi Chi's Salsa
2 eggs, hard boiled & finely chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons onions, finely chopped
1 teaspoon lime peel, grated
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
lettuce leaf

KIKI'S MEXICAN CHICKEN SALAD

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 Recipes

Time 1h15m

Yield 6

Number Of Ingredients 17



Kiki's Mexican Chicken Salad image

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

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

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