Recipe by KIKI810
"I have many favorite chicken salad recipes, but my family and friends love spicy food. That's when this salad fits the bill. Serve it as a side dish at BBQs or as an entree on a busy night after work."
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2 1/2 cups
shredded cooked chicken meat
julienned red bell pepper
julienned red onion
2 (11 ounce) cans
whole kernel corn, drained
cherry tomatoes, halved
avocados - peeled, pitted, and chopped
chopped fresh cilantro
fresh lemon juice
1 (1.25 ounce) package
hot pepper sauce
I made this for our office "salad Wednesday", they loved it. I don't know where I saw this but thought it had lettuce, I used chopped romaine. I also added shredded cheese and tortilla chips to the top. It's so pretty and tastes even better!
I was attracted to this salad because it is chock full of power veggies! The high calories and sodium are the only reason I gave it 3 stars. I tweaked the base recipe a little to reduce the fat and salt. I used Hellman's canola mayo instead of regular mayo and low fat sour cream. I also only used 1 avocado - it was plenty for our tastes. Instead of high sodium taco seasoning, I combined 1 full tsp of cumin, 1 full tsp black pepper, 1/4 tsp cayenne, 1/4 tsp chili powder, 1/4 tsp onion powder, 1/4 tsp smoked paprika & 1/8 tsp ground mustard. Omitted the hot pepper sauce entirely. The spices added enough kick. Super yummy & perfect over salad greens!! I will be making this all summer long! Thanks, Kiki!
This salad is so good! I used half the mayo and more veggies than it asked for. I also used the Taco Seasoning I mix from this site. Make sure you let it sit in the fridge for at least an hour or it might be too salty. I served it with tortilla chips and my guests and I couldn't get enough of this salad!
This was simple and tasty. I added black beans and almost doubled the veggies, and still had enough dressing to coat it well. If I was making it as directed I would definitely not need all the dressing.
I had it on a bed of lettuce with tortilla chips and made an excellent light dinner.
I can't wait to make it for the barbeque I'm headed to next weekend.
I would highly recomend it .With corn chips , it was so tasty and it says refrigeration for 1 hr but mine was all eaten up before that .thanks !!
I used two ears of fresh corn, cut off the cob, instead of canned plus some extra carrots. jicima and peppers. We spooned it on to romaine lettuce leaves and topped with some shredded chipotle cheddar cheese and some black olives. My son ate his with tortilla chips. It was so good; there were no leftovers!
Topped a tostada shell with the mix, sharp cheeder, shreadded lettace. Excellent!!
I didn't like - not sure if it was the mayo or what.
* Percent Daily Values are based on a 2,000 calorie diet.
Kiki's Mexican Chicken Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 393
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