CHICKEN JICAMA SALAD WITH CILANTRO BUTTERMILK DRESSING
Enjoyed raw or cooked in a variety of Mexican dishes, jicama adds a refreshing crunch to this hearty chicken salad. Serve with warm corn tortillas and a creamy cilantro buttermilk dressing for added satisfaction.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the red onion in a small bowl and cover with cold water; set aside at least 15 minutes. Meanwhile, make the dressing: Combine half each of the cilantro and cheese in a food processor or blender; add the buttermilk, lime juice and about one-quarter of the sliced jalapenos and puree. Season with salt.
- Toss the salad greens with the remaining cilantro and half of the dressing in a large bowl. Drain the red onion and squeeze dry. Serve the salad topped with the onion, chicken, jicama, radishes and the remaining sliced jalapenos, cheese and dressing. Serve with tortillas and lime wedges.
Nutrition Facts : Calories 370 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 100 milligrams, Sodium 680 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 27 grams
MEXICAN CHICKEN PASTA SALAD
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
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.
MEXICAN CHICKEN SALAD SANDWICH/PITA
Trying to eat healthy? Throw together this quick and flavorful cold chicken salad-with a Mexican flavor! I served this warm flat bread, folded like a taco, but this would be delicious on bread in traditional sandwich form, or even on top of some dark leafy greens with a drizzle of salsa. Healthy eating everyone!
Provided by MrsKnox2016
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 376.2, Fat 22.9, SaturatedFat 7.9, Cholesterol 76.8, Sodium 347.5, Carbohydrate 19.6, Fiber 5.7, Sugar 3.8, Protein 26.2
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.
LAYERED MEXICAN CHICKEN SALAD
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
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
MEXICAN-INSPIRED CREAMY CHICKEN SALAD
See why our Mexican-Inspired Creamy Chicken Salad is such a popular summer dish. This recipe has yogurt, mayo, tomato, avocado, cilantro, chicken and more!
Provided by My Food and Family
Categories Home
Time 2h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix margarita mix, cumin and zest. Pour over chicken in shallow dish; turn to coat. Refrigerate 2 hours to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF). Cool 10 min.; coarsely chop.
- Mix mayo, yogurt, cilantro, lime juice and pepper; toss with chicken.
- Arrange tomatoes, avocados and onions on serving plates; top with chicken mixture.
Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 27 g
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