Mexican Chicken Salad

by Shawnda on December 7, 2008

in Chicken & Poultry,Cinco de Mayo,Mexican & TexMex,Sandwich, Wraps, & Quesadillas

Mexican Chicken salad

If chicken salad is on the menu, I’ll order it. I’ve had decent chicken salad, bad chicken salad, and really bad chicken salad. But what I rarely find at a restaurant is a really good chicken salad.

I ask for a lot. I want big chunks of juicy chicken, not chicken obliterated into a fibrous paste. As much as I love mayonnaise, I don’t want a drippy mess when I bite into my sandwich but I do need something to hold it all together. I like a binder complimentary to the other flavors: mayo for traditional chicken salad or an Italian version with a little pesto added, plain yogurt for a Greeky twist, raspberry yogurt for a ladies’ lunch or shower brunch appetizer, and sour cream for either a South-of-the-Rio version or just when I’m out of mayo and yogurt.

There should be crunch. There must be crunch! Tart apples, roasted pecans, or roasted walnuts are good in a sweeter chicken salad and spicy nuts, onions, red bell peppers, and jalapenos are good in a more savory chicken salad. Loads of fresh herbs are a must: cilantro, parsley, basil, chives, or rosemary.

Mexican Chicken Salad

Spicy, Tex-mex inspired chicken salad.

Ingredients

  • 2 cups leftover chicken, shredded
  • 1/3 cup mayo, plus more as desired
  • 2 Tbsp white onion, chopped
  • 1 Roma tomato, seeded and diced
  • Small bunch of cilantro, chopped
  • 1/2 jalapeno, seeded and diced
  • 1 Tbsp lemon juice
  • 1/4 tsp cumin
  • 1/2 tsp cayenne
  • liberal pinch of salt
  • fresh ground black pepper

Instructions

  1. Toss all ingredients in a bowl.
  2. Add additional mayo if necessary. Taste for seasoning and adjust.
  3. Serve on toasted bread spread with cilantro-pecan pesto and Monterrey Jack cheese.
  4. Refrigerate the leftovers.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

FacebookTwitterTumblrShare

{ 8 comments… read them below or add one }

1 ashley December 7, 2008 at 11:39 pm

looks fabulous! i have some leftover grilled peppercorn chicken that i need to do something with! i think i might need to try this!

Reply

2 sharon December 8, 2008 at 12:18 am

I’m always looking for that perfect chicken salad recipe, so I’d love to try yours. It sounds and looks delicious.

Reply

3 Maria December 8, 2008 at 5:58 pm

Looks like a winning recipe!

Reply

4 nikki December 8, 2008 at 7:06 pm

You’re right, it’s hard to find a good chicken salad dish at a restaurant! This looks great!

Reply

5 Joelen December 9, 2008 at 11:20 am

Thanks for sharing this – I’m always looking for a good chicken salad!

Reply

6 colleen December 9, 2008 at 1:31 pm

I love the colors in this! Definitely sounds like a great variation on chicken salad!

Reply

7 Jackie February 9, 2010 at 8:25 pm

Hi

How did you cook your chicken breast to use in this salad.

Reply

8 foodiebride February 11, 2010 at 8:02 am

Jackie – It’s whatever I have left on hand. I’ve used store bought rotisserie, poached, grilled, baked. You name it.

Reply

Leave a Comment

Previous post:

Next post: