Hot Chicken and Green Chile Salad 🥗
Overview:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Recipe Category: Poultry
Keywords: Meat, Tex Mex, Southwestern U.S., < 60 Mins, Oven, Easy
Description:
This delightful recipe hails from the pages of the beloved cookbook, “Affordable Elegant Meals.” Tried and tested numerous times, it has earned its place as a favorite in many households. The combination of tender chicken, zesty green chilies, and creamy cheeses creates a dish that is both comforting and satisfying. Whether you’re cooking for a weeknight dinner or entertaining guests, this Hot Chicken and Green Chile Salad is sure to impress!
Ingredients:
- 1 chicken breast, deboned and cut into bite-sized pieces
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon dry mustard
- 1/4 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 celery stalk, diced
- 1 green onion, finely chopped
- 4 ounces diced green chilies
- 2 ounces shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
Nutritional Information (per serving):
- Calories: 859
- Fat: 60.4g
- Saturated Fat: 20.4g
- Cholesterol: 282.6mg
- Sodium: 559.2mg
- Carbohydrates: 4.2g
- Fiber: 0.9g
- Sugar: 1.9g
- Protein: 71.2g
Recipe Instructions:
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Prepare Chicken: Start by deboning the chicken breast and cutting it into bite-sized pieces. Set aside.
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Preheat Oven: Preheat your oven to 400°F (200°C).
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Make Dressing: In a small bowl, combine the mayonnaise, lemon juice, white wine vinegar, dry mustard, minced garlic, salt, and ground cumin. Mix until smooth and well incorporated.
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Combine Ingredients: In a large mixing bowl, lightly toss together the prepared chicken pieces, diced celery, chopped green onion, diced green chilies, shredded Monterey Jack cheese, and shredded cheddar cheese.
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Add Dressing: Pour the prepared dressing over the chicken mixture. Gently fold until all ingredients are evenly coated with the dressing.
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Assemble Salad: Divide the chicken mixture evenly into 4-6 individual buttered shallow baking dishes.
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Top with Corn Chips: Sprinkle crushed corn chips over the top of each dish, adding a crunchy texture and extra flavor.
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Bake: Place the baking dishes in the preheated oven and bake, uncovered, for 15-25 minutes, or until the salad is bubbly and heated through.
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Serve: Once baked to perfection, remove from the oven and allow to cool slightly before serving. Garnish with additional chopped green onions or diced chilies if desired.
This Hot Chicken and Green Chile Salad is best enjoyed fresh from the oven, served alongside your favorite side dishes or a crisp green salad. With its irresistible flavors and easy preparation, it’s bound to become a staple in your recipe repertoire!
