Mexican Inspired Chicken Salad Recipes

MEXICAN CHICKEN SALAD (CHIPOTLE COPYCAT RECIPE)

Steps:

• Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, vinegar, and 2 tablespoons olive oil. Marinate for at least 30 minutes or as long as overnight.
• Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
• Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.
• Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally, until heated. Taste and add salt if needed.
• Make the dressing: Whisk together all dressing ingredients in a jar or bowl.
• Assemble the salad: Place 2 heaping cups of salad greens on each plate. Top with chicken, black beans, fajita veggies, and additional toppings like salsa, sour cream, guacamole, pico, and cheese. Drizzle dressing over each salad.

MEXICAN CHICKEN SALAD

Steps:

• Place chicken, paprika, cumin, garlic powder, cayenne pepper & olive oil in a bowl and mix together thoroughly.
• Heat frying pan on medium-high and cook chicken breasts until browned and fully cooked through (approx. 8 mins). Rest for 5 minutes, then slice.
• Place dressing ingredients in a jar and shake well.
• Arrange salad ingredients on bowls or plates. Place sliced chicken on top and drizzle dressing over. Serve immediately.

MEXICAN CHICKEN SALAD

Steps:

• Place the cooked and shredded chicken, potatoes, carrots, celery, sweet peas and apple into a large bowl.
• Mix gently and stir in the mayonnaise (carefully, to avoid breaking or mashing the cooked vegetables).
• Season with salt and pepper. Refrigerate for about 4 hours to allow the flavors to blend. Believe me, it is worth the wait, as it will definitely taste better.

MEXICAN STYLE CHICKEN SALAD

Steps:

• In a bowl combine black beans, salsa, corn, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon salt, 1 table spoon garlic powder and 1 tablespoon onion powder. stir to blend all ingredients. cover and set aside.
• Wash chicken breasts, pat dry with paper towel.
• season chicken with 1 teaspoon cayenne pepper, 1 teaspoon black pepper,1 teaspoon thyme and 1 teaspoon salt.
• Heat oil in a large skillet on medium-high heat.
• once oil is hot (it will take about 2 minutes) add chicken, cook on each side for 5 minutes or until no longer pink inside.
• remove chicken from skillet. cut into strips.
• Assembly of each individual salad: on a plate, put 1/4 bag of salad, 1/4 of bean, salsa and corn mixture, the strips of 1 whole chicken breast and dress with BOTH dressings to your taste.