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Kiki's Mexican Chicken Salad

Kiki's Mexican Chicken Salad

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KIKI810

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 607 kcal
  • 30%
  • Fat:
  • 43.6 g
  • 67%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1140 mg
  • 46%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
  2. 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.
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Reviews

dolciem
12
7/5/2008

This salad is so good! I used half the mayo and more veggies than it asked for. I also used the Taco Seasoning I mix from this site. Make sure you let it sit in the fridge for at least an hour or it might be too salty. I served it with tortilla chips and my guests and I couldn't get enough of this salad!

MICHELEMJ
10
7/30/2009

I made this for our office "salad Wednesday", they loved it. I don't know where I saw this but thought it had lettuce, I used chopped romaine. I also added shredded cheese and tortilla chips to the top. It's so pretty and tastes even better!

Beth
6
6/13/2011

This was simple and tasty. I added black beans and almost doubled the veggies, and still had enough dressing to coat it well. If I was making it as directed I would definitely not need all the dressing. I had it on a bed of lettuce with tortilla chips and made an excellent light dinner. I can't wait to make it for the barbeque I'm headed to next weekend.