Tex-Mex Chicken Salad Recipe
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Tex-Mex Chicken Salad

By: Vicki Ann Roehrick 
"From Kingman, Arizona, Vicki Ann Roehrick shares this tasty alternative to taco salad. The creamy chicken mixture is delicious served over lettuce and topped with tortilla chips. If jalapeno-flavored cream cheese and chopped jalapenos."

This Kitchen Approved Recipe has an average star rating of 4.0 Rate/Review | Read Reviews (3)

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 pounds skinless, boneless chicken breasts
  • 1/2 cup chopped jalapeno pepper
  • 1 green onion, sliced
  • 2 tablespoons butter
  • 2 (8 ounce) cartons Lucerne Whipped Cream Cheese Spread
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup salsa
  • 1/2 teaspoon salt
  • Shredded lettuce
  • 1 cup shredded Monterey Jack cheese
  • 1 (4 ounce) can sliced ripe olives, drained
  • 3 cups crushed tortilla chips

Directions

  1. In a large skillet, saute the chicken, jalapenos and onion in butter until chicken is no longer pink.
  2. Add the cream cheese, tomatoes, salsa and salt; stir until blended. Serve over lettuce; sprinkle with cheese, olives and tortilla chips.

Footnotes

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.0 star rating.
Reviewed on May 7, 2009 by sparrish4   view full review
this was tasty - however cut the cream cheese amount in HALF!! Unless you like taking big...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Mar. 23, 2009 by Sarah Jo   view full review
I used six large cooked chicken thighs that I had leftover when I made Anniversary Chicken...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Oct. 2, 2009 by slewis0054   view full review
really good flavor. I love the taste of the cream cheese mixed with the jalapeno. I followed...

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