Kikis Mexican Chicken Salad Recipes

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KIKI'S CHICKEN SALAD



Kiki's Chicken Salad image

This chicken salad has an explosion of wonderful flavors. It is a huge crowd pleaser that will keep you coming back for more!

Provided by Kim Kilgore LeBlanc

Categories     Sandwiches

Time 30m

Number Of Ingredients 6

3 large boneless, skinless chicken breasts
1 c diced celery
2 c fresh red seedless grapes, sliced in half
1/2 c chopped pecans
3/4 bottle brianna's poppyseed salad dressing
3/4 c mayonaise

Steps:

  • 1. Boil boneless chicken breasts for 20 minutes and then cut into bite size pieces. Allow to cool.
  • 2. Add 1 cup of diced celery
  • 3. Add 1/2 cup of pecans
  • 4. Add 2 cups of red seedless grapes, sliced in half
  • 5. Add 3/4 bottle of Brianna's Poppy Seed dressing
  • 6. Add 3/4 cup of Mayonnaise
  • 7. Mix all of the ingredients together and spoon into a wrap of your choice.
  • 8. Yum!

MEXICAN STREET CORN-CHICKEN SALAD



Mexican Street Corn-Chicken Salad image

Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!

Provided by Christa Lewis

Categories     Corn Salad

Time 20m

Yield 4

Number Of Ingredients 16

1 cup mayonnaise
¼ cup crumbled cotija cheese
¼ bunch cilantro, finely chopped
1 clove garlic, minced
½ medium lime, juiced
1 teaspoon chili powder
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon ground cumin
salt and ground black pepper to taste
2 cups shredded cooked chicken
1 (15.25 ounce) can whole kernel corn, drained
1 (6 ounce) can sliced black olives
1 medium head butter lettuce, torn
1 medium avocado, sliced
2 tablespoons crumbled cotija cheese, or to taste
4 sprigs cilantro

Steps:

  • Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
  • Add chicken, corn, and olives to dressing and toss to coat.
  • Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g

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