Best Mexican Chicken Salad Spirals Recipes

MEXICAN CHICKEN SALAD

Mexican Chicken Salad image

This chicken salad recipe is a Mexican adaption of the famous Russian salad, but with chicken added. The salad has some of the same ingredients as the Eastern European version, but the Mexican version has several variations, that include ingredients like red peppers or corn.

Provided by Mely Martínez

Time 40m

Number Of Ingredients 14

Ingredients

16 oz chicken breast (cooked and shredded)
8 oz carrots (cooked and diced)
14 oz potato (cooked and diced)
5 oz celery (finely chopped)
6 oz canned sweet peas (drained)
1 apple (peeled and diced)
1 cup Mayonnaise
1 parsley spring to garnish
Saltine crackers
Pickled jalapeños and carrot slices
16 oz elbow pasta (cooked according to package instructions)
1 cup of sour cream or Mexican cream
1 American or sharp Cheddar Cheese
Salt and pepper to taste

Steps:

Place the cooked and shredded chicken, potatoes, carrots, celery, sweet peas and apple into a large bowl.
Mix gently and stir in the mayonnaise (carefully, to avoid breaking or mashing the cooked vegetables).
Season with salt and pepper. Refrigerate for about 4 hours to allow the flavors to blend. Believe me, it is worth the wait, as it will definitely taste better.

Nutrition Facts : ServingSize 6 oz Chicken Salad, Calories 327 kcal, Carbohydrate 15 g, Protein 15 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 283 mg, Fiber 3 g, Sugar 5 g

ENSALADA DE POLLO RECIPE

Ensalada de Pollo Recipe image

Easy Ensalada de Pollo (Mexican Chicken Salad) made with mayonnaise and sour cream is creamy and delicious. It makes the best tostadas, sandwich, or pasta salad!

Provided by Alexa Blay

Categories Chicken

Time 15m

Number Of Ingredients 11

Ingredients

2 medium yellow potatoes (cut into 1/2" cubes)
3/4 cup peeled and diced carrots
3/4 cup frozen peas
1/2 cup frozen corn
3/4 cup mayonnaise
3/4 cup full-fat sour cream
2 Tablespoons freshly squeezed lime juice (the juice of about 1 lime)
1 Tablespoon jalapeno brine (from pickled jalapenos, optional)
1 1/2 teaspoons yellow mustard*
4 cups cooked shredded chicken (about 1 pound)
1/2 teaspoon kosher salt (plus more to taste)

Steps:

Start by cooking the vegetables. Place the potato cubes in a pot of salted boiling water, and boil until the potatoes are just fork tender (about 8 minutes).
In a separate medium sized pot, simmer the carrots, peas, and corn together until they are just cooked through (about 3 minutes).
In a large bowl, mix together the mayonnaise, sour cream, yellow mustard, lime juice, and jalapeno brine. Add in the chicken, salt, potatoes, and vegetables, and toss to coat. Taste and adjust salt to your preference.
Chill in the refrigerator for 1 - 2 hours before serving.

Nutrition Facts : Calories 301 calories, Carbohydrate 12.6 grams carbohydrates, Fat 21.5 grams fat, Fiber 1.5 grams fiber, Protein 15.2 grams protein, ServingSize 1/8, Sugar 2.8 grams sugar

MEXICAN CHICKEN SALAD SPIRALS RECIPE - (4.6/5)

Mexican Chicken Salad Spirals Recipe - (4.6/5) image

Provided by Jomamma

Number Of Ingredients 11

Ingredients

8 ounces cream cheese, softened
1 to 2 tablespoons spicy ranch dressing
1 (10 ounce) can Rotel Mexican lime & cilantro diced tomatoes, drained
1/4 -1/2 cup red onions, diced
2 chicken breasts, seasoned, cooked & shredded
1 cup colby jack cheese or mexican blend cheese, shredded
2 cloves garlic, minced
2 teaspoons chili powder
1/2 tablespoon oregano
Salt and pepper, to taste
6 large flour tortillas

Steps:

Add all ingredients to bowl, mixing as you add each ingredient. Taste and adjust seasonings if needed. Spread about 1/6th of the chicken mix onto each flour tortilla, leaving about an inch all the way around. Roll tightly. Wrap in saran wrap and refrigerate rolls for an hour. Slice about 1-1½ inch thick.

MEXICAN SPIRALS

Mexican Spirals image

Quick little appy that disappears fast. Cooking time does not include chilling time. You can add a dash of hot sauce for more heat.

Provided by conniecooks

Categories Spreads

Time 30m

Yield 60 pieces

Number Of Ingredients 11

Ingredients

1 (3 ounce) package cream cheese, at room temperature
1/4 cup cilantro
2 teaspoons ground cumin
1 cup cooked chicken breast
1/2 large red pepper
1/2 jalapeno pepper
1 cup monterey jack cheese, grated
salt
6 large tortillas
sour cream, for dipping
salsa, for dipping

Steps:

Gently pulse cream cheese, cilantro, cumin, Chicken, red pepper, and jalepeno in food prosessor until finely chopped.
Fold in grated cheese.
Season to taste with salt.
Spread on tortillas, and roll up tightly, wrap in plastic wrap and refrigerate at least 2 hours.
Preheat oven to 350°F.
Cover cookie sheet with silpat or foil treated with cooking spray.
Slice tortillas diagonally 1/2 inch thick and place on sheet.
Brush with oil and bake 12 -15 min or until light golden.
Serve hot with sour cream and salsa for dipping.

Nutrition Facts : Calories 52.8, Fat 2.1, SaturatedFat 0.9, Cholesterol 5.2, Sodium 88.6, Carbohydrate 6, Fiber 0.4, Sugar 0.3, Protein 2.2

MEXICAN SPIRALS

Mexican Spirals image

Thought these sounded good, similar to a beef spiral I posted,except these are baked. (from the local newpaper)

Provided by Derf2440

Categories Lunch/Snacks

Time 2h25m

Yield 5 dozen spirals

Number Of Ingredients 10

Ingredients

8 ounces cream cheese
1 cup diced cooked chicken
1/4 lb monterey jack cheese, shredded
1/4 cup chopped fresh coriander or 1 teaspoon dried coriander
2 tablespoons diced fresh jalapeno peppers or 2 tablespoons diced canned jalapeno peppers
2 teaspoons ground cumin
3 (10 inch) flour tortillas
vegetable oil
salsa
sour cream

Steps:

In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin.
Spread mixture evenly over tortillas.
Roll up each tortilla tightly around chicken mixture.
Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
Just before serving, cut each tortilla roll into 1/2 inch slices.
Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
Serve hot with salsa and sour cream.