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Kiki's Mexican Chicken Salad

4

0 min

Kiki's Mexican Chicken Salad

Kiki's Mexican Chicken Salad Photo 1

Time

0 min

Serving

6 persons

Calories

607

Rating

4.00★ (19)

Cuisine

Mexican
Author: Victoria Buriak
I have many favorite chicken salad recipes, but my family and friends love spicy food. That's when this Mexican chicken salad fits the bill. Serve it as a side dish at BBQs or as an entree on a busy night after work.

Ingredients

  • ½ cups shredded cooked chicken meat: 2 piece
  • carrots: 0.5 cup (julienned)
  • red bell pepper: 0.25 cup (julienned)
  • jicama: 0.25 cup (julienned)
  • red onion: 0.25 cup (julienned)
  • whole kernel corn: 2 cans (11 ounce cans, drained)
  • cherry tomatoes: 1 cup (halved)
  • avocados: 3 piece (chopped)
  • fresh cilantro: 2 Tbsp (chopped)
  • sour cream: 0.5 cup
  • mayonnaise: 0.66667 cup
  • lemon juice: 2 Tbsp (fresh)
  • ground cumin: 0.5 tsp
  • salt: 0.5 tsp
  • pepper: 0.25 tsp
  • taco seasoning: 1 pack (1.25 ounce pack)
  • hot pepper sauce: 1 tsp

Metric Conversion

Stages of cooking

Kiki's Mexican Chicken Salad Photo 21
Kiki's Mexican Chicken Salad Photo 32
  1. In a large bowl, gently mix chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
    Kiki's Mexican Chicken Salad Photo 2
  2. In a separate bowl, mix sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour before serving.
    Kiki's Mexican Chicken Salad Photo 3

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