Mexican Chicken Salad

Mexican Chicken Salad

Mexican Chicken Salad
Mexican Chicken Salad
Recipe By:

  • 4 c. chopped cooked chicken (leftover or store-bought roasted chicken)
  • 2 c. shredded sharp cheddar cheese
  • ⅓ c. chopped green pepper
  • ⅓ c. chopped red pepper
  • 1 (16-oz.) can black beans, rinsed and drained
  • 1 (11-oz.) can Mexicorn, drained
  • 1 (4.5-oz.) can chopped green chiles, drained
  • 1 medium onion, chopped
  • ½ c. Greek yogurt or sour cream
  • ½ c. Miracle whip or mayo
  • 1 (1.25-oz.) pkg. taco seasoning mix
  • Corn chips
  • Shredded lettuce
  • 2 medium tomatoes, coarsely chopped
  • 2 medium avocados, seeded and coarsely chopped
  • 1 (2 ¼-oz.) can sliced ripe olives, drained
  • Fresh lime juice, optional

  1. Combine the first 8 ingredients in a large bowl. Mix well. Set aside.
  2. In another bowl, mix the yogurt or sour cream, mayo and taco seasoning. Mix well.
  3. Pour over chicken mixture. Toss and taste for seasoning. Cover and chill.
  4. To plate up: Place corn chips on each plate; top with lettuce; spoon some of the chicken mixture onto the lettuce; top with tomato, avocado and olives.
  5. Squeeze fresh lime juice over the top. Serve.

*****Ground beef, pork or seafood can be substituted for the chicken. You can also use other beans.


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