Mexican Chicken Salad
A fresh, vibrant, and cool salad perfect for summer nights, this Mexican Chicken Salad recipe is full of flavor and easy to prepare. The ingredients are versatile, so you can adjust them to suit your personal preferences. Whether you’re hosting a dinner or looking for a quick family meal, this dish is a guaranteed crowd-pleaser. Originally featured on about.com, this recipe is inspired by the 1992 Pillsbury Bake-off, making it a classic with a contemporary twist. Prep time includes an hour of chilling, allowing the flavors to meld beautifully.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cider vinegar | 1/4 cup |
| Honey | 3 tablespoons |
| Ground cumin | 1 1/2 teaspoons |
| Salt | 1/4 teaspoon |
| Black pepper | 1/4 teaspoon |
| Olive oil | 1 tablespoon |
| Boneless chicken breasts | 2 breasts |
| Frozen corn | 1/2 cup |
| Plum tomato, diced | 1 |
| Black beans, drained and rinsed | 1 can (15 oz) |
| Green onions, sliced | 1 bunch |
| Red bell pepper, diced | 1 |
| Avocados, diced | 2 |
| Monterey Jack cheese, shredded | 1 cup |
| Sour cream | 1/2 cup |
| Thick & chunky salsa | 1/2 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 700.6 kcal |
| Total Fat | 41.6 g |
| Saturated Fat | 16.7 g |
| Cholesterol | 112.3 mg |
| Sodium | 393.2 mg |
| Total Carbohydrates | 47.8 g |
| Dietary Fiber | 11.9 g |
| Sugars | 11.3 g |
| Protein | 39.6 g |
Instructions
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Prepare the Dressing: In a small bowl, whisk together cider vinegar, honey, cumin, salt, and black pepper. Set the dressing aside for later use.
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Cook the Chicken: Heat olive oil in a skillet over medium heat. Sprinkle chicken breasts with garlic salt, then sauté in the pan for about 5 minutes, or until the chicken is fully cooked through and no longer pink in the center. Once cooked, remove the chicken from the skillet and let it cool slightly.
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Assemble the Salad: Slice the cooked chicken into bite-sized pieces. In a large mixing bowl, combine the chopped chicken, frozen corn, diced plum tomato, black beans, green onions, and red bell pepper. Toss everything together until evenly mixed.
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Add the Dressing: Pour the prepared dressing over the chicken mixture and stir well to coat all the ingredients evenly.
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Chill: Cover the bowl and place it in the refrigerator to chill for at least one hour. This step is essential as it allows the flavors to develop and enhances the overall taste of the salad. (This salad can also be prepared a day ahead for convenience.)
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Serve: When ready to serve, gently toss the chilled chicken mixture with fresh lettuce. Arrange the salad on plates and garnish with diced avocados, shredded Monterey Jack cheese, a dollop of sour cream, and a generous scoop of chunky salsa.
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Enjoy: Let each diner add their own toppings as desired, from extra cheese to tortilla chips for an added crunch. Serve this delicious Mexican Chicken Salad with a refreshing beverage and enjoy the burst of flavors!
Additional Tips
- Rotisserie Chicken Substitute: For a quicker version, use store-bought rotisserie chicken or leftover chicken from a previous meal. This shortcut doesn’t compromise on flavor and can save you valuable prep time.
- Customization: Feel free to adjust the ingredients according to what you have on hand or your family’s preferences. For example, swap the black beans for kidney beans or add some chopped cilantro for an extra burst of freshness.
- Storage: If you have leftovers, store the salad mixture and toppings separately in the fridge. This will keep the lettuce fresh and prevent it from becoming soggy.
This Mexican Chicken Salad is a versatile and satisfying dish that’s sure to be a hit at your next gathering or weeknight dinner. Whether you enjoy it as a light main course or a side dish, the combination of fresh veggies, hearty chicken, and creamy toppings makes it irresistible.
