MEXICAN STREET CORN-CHICKEN SALAD
Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!
Provided by Christa Lewis
Categories Corn Salad
Time 20m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
- Add chicken, corn, and olives to dressing and toss to coat.
- Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.
Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g
KIKI'S CHICKEN SALAD
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
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!
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