Kiki's Mexican Chicken Salad Recipe - Allrecipes.com
Kiki's Mexican Chicken Salad Recipe
  • READY IN hrs

Kiki's Mexican Chicken Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
  2. In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2009

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!

 
Most Helpful Critical Review
Nov 20, 2008

I didn't like - not sure if it was the mayo or what.

 

17 Ratings

Jul 05, 2008

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!

 
Sep 05, 2006

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 !!

 
Jun 13, 2011

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.

 
Feb 12, 2007

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!

 
Jan 11, 2010

Topped a tostada shell with the mix, sharp cheeder, shreadded lettace. Excellent!!

 
Jul 13, 2008

This is a great recipe! In the summer I suggest taking the corn off of the fresh corn cobs...yum!

 

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Nutrition

  • Calories
  • 607 kcal
  • 30%
  • Carbohydrates
  • 37.8 g
  • 12%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 43.6 g
  • 67%
  • Fiber
  • 9.9 g
  • 40%
  • Protein
  • 22.1 g
  • 44%
  • Sodium
  • 1140 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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