Best Kikis Chicken Salad Recipes

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KIKI'S CHICKEN SALAD



Kiki's Chicken Salad image

This chicken salad has an explosion of wonderful flavors. It is a huge crowd pleaser that will keep you coming back for more!

Provided by Kim Kilgore LeBlanc

Categories     Sandwiches

Time 30m

Number Of Ingredients 6

3 large boneless, skinless chicken breasts
1 c diced celery
2 c fresh red seedless grapes, sliced in half
1/2 c chopped pecans
3/4 bottle brianna's poppyseed salad dressing
3/4 c mayonaise

Steps:

  • 1. Boil boneless chicken breasts for 20 minutes and then cut into bite size pieces. Allow to cool.
  • 2. Add 1 cup of diced celery
  • 3. Add 1/2 cup of pecans
  • 4. Add 2 cups of red seedless grapes, sliced in half
  • 5. Add 3/4 bottle of Brianna's Poppy Seed dressing
  • 6. Add 3/4 cup of Mayonnaise
  • 7. Mix all of the ingredients together and spoon into a wrap of your choice.
  • 8. Yum!

KIKI'S MEXICAN CHICKEN SALAD



Kiki's Mexican Chicken Salad image

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.

Provided by KIKI810

Categories     Salad

Time 1h15m

Yield 6

Number Of Ingredients 17

2 ½ cups shredded cooked chicken meat
½ cup julienned carrots
¼ cup julienned red bell pepper
¼ cup julienned jicama
¼ cup julienned red onion
2 (11 ounce) cans whole kernel corn, drained
1 cup cherry tomatoes, halved
3 avocados - peeled, pitted, and chopped
2 tablespoons chopped fresh cilantro
½ cup sour cream
⅔ cup mayonnaise
2 tablespoons fresh lemon juice
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
1 (1.25 ounce) package taco seasoning
1 teaspoon hot pepper sauce

Steps:

  • In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
  • 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.

Nutrition Facts : Calories 607 calories, Carbohydrate 37.8 g, Cholesterol 61.5 mg, Fat 43.6 g, Fiber 9.9 g, Protein 22.1 g, SaturatedFat 9 g, Sodium 1139.6 mg, Sugar 6.4 g

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