Mexican Chicken Salad Spirals Recipe 465

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MEXICAN CHICKEN SALAD



Mexican Chicken Salad image

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

1/4 cup apple cider vinegar
3 tablespoons honey
2 teaspoons cumin
1 tablespoon chili powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons olive oil
4 boneless, skinless chicken breast halves
1/2 teaspoon salt
3 cloves garlic (minced)
1 (16​-ounce) package frozen corn
1/2 cup red onion (chopped)
2 cups grape tomatoes
1 (15​-ounce) can black beans (rinsed and drained)
2 red bell peppers (chopped)
1 (10-ounce) package mixed lettuce leaves
2 avocados (peeled and chopped)
2 cups Pepper Jack cheese (shredded)
4 cups blue corn tortilla chips
1 cup sour cream
1 (10-ounce) jar thick and chunky salsa
Optional: crisp tostada bowls

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 SPIRALS



Mexican Spirals image

Quick little appy that disappears fast. Cooking time does not include chilling time. You can add a dash of hot sauce for more heat.

Provided by conniecooks

Categories     Spreads

Time 30m

Yield 60 pieces

Number Of Ingredients 11

1 (3 ounce) package cream cheese, at room temperature
1/4 cup cilantro
2 teaspoons ground cumin
1 cup cooked chicken breast
1/2 large red pepper
1/2 jalapeno pepper
1 cup monterey jack cheese, grated
salt
6 large tortillas
sour cream, for dipping
salsa, for dipping

Steps:

  • Gently pulse cream cheese, cilantro, cumin, Chicken, red pepper, and jalepeno in food prosessor until finely chopped.
  • Fold in grated cheese.
  • Season to taste with salt.
  • Spread on tortillas, and roll up tightly, wrap in plastic wrap and refrigerate at least 2 hours.
  • Preheat oven to 350°F.
  • Cover cookie sheet with silpat or foil treated with cooking spray.
  • Slice tortillas diagonally 1/2 inch thick and place on sheet.
  • Brush with oil and bake 12 -15 min or until light golden.
  • Serve hot with sour cream and salsa for dipping.

Nutrition Facts : Calories 52.8, Fat 2.1, SaturatedFat 0.9, Cholesterol 5.2, Sodium 88.6, Carbohydrate 6, Fiber 0.4, Sugar 0.3, Protein 2.2

MEXICAN SPIRALS



Mexican Spirals image

Thought these sounded good, similar to a beef spiral I posted,except these are baked. (from the local newpaper)

Provided by Derf2440

Categories     Lunch/Snacks

Time 2h25m

Yield 5 dozen spirals

Number Of Ingredients 10

8 ounces cream cheese
1 cup diced cooked chicken
1/4 lb monterey jack cheese, shredded
1/4 cup chopped fresh coriander or 1 teaspoon dried coriander
2 tablespoons diced fresh jalapeno peppers or 2 tablespoons diced canned jalapeno peppers
2 teaspoons ground cumin
3 (10 inch) flour tortillas
vegetable oil
salsa
sour cream

Steps:

  • In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin.
  • Spread mixture evenly over tortillas.
  • Roll up each tortilla tightly around chicken mixture.
  • Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
  • Just before serving, cut each tortilla roll into 1/2 inch slices.
  • Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
  • Serve hot with salsa and sour cream.

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