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Mexican Chicken Salad recipe

visitor recipeThis recipe for Mexican Chicken Salad wassubmitted by Jeanette Atwood, Oklahoma City, OK.

Recipe: Mexican Chicken Salad

2 whole boneless, skinless chicken breasts,halved
2/3 cup fresh lime juice
2/3 cup garlic flavored olive oil
1/3 cup chopped cilantro
1/2 cup chopped shallots
1/2 teaspoon salt
1 cup crushed salsa flavored tortilla chips
2 cups shredded napa cabbage
2 cups shredded spinach
1 (15-ounce) can corn with peppers
1 red bell pepper, julienned
2 plum tomatoes, chopped
1 avocado, peeled and diced
1/2 cup crumbled feta cheese

  • Cut chicken crosswise into 1/2-inch piecesand place in bowl.
  • In medium bowl, whisk together lime juice,olive oil, cilantro, shallots and salt. Reserve 1/2 of mixturefor dressing and pour remainder over chicken, tossing to coat.
  • On piece of wax paper, place tortillachips. Roll chicken pieces in chips, coating well. Place chickenin single layer on greased baking sheet.
  • Bake in 400°F (205°C) oven forabout 20 minutes, or until brown and fork can be inserted inchicken with ease.
  • In large bowl, mix together cabbage, spinach,corn, red pepper, tomatoes, avocado and feta cheese. Pour reserveddressing over mixture and toss gently.
  • Place cabbage mixture on platter or inlarge shallow salad bowl and arrange chicken on top.

    Makes 4 servings.

    Recipe provided courtesy of the NationalChicken Council. Used with permission.

    How to make Mexican Chicken Salad Recipes

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