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Mexican Chicken Salad Recipe

This salad was served at a local spring festival and was enjoyed by all. The slightly spicy seasonings add just the right amount of festive flair.

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Mexican Chicken Salad Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

4 cups chopped cooked chicken
2 cups (8 ounces) shredded cheddar cheese
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 can (4 ounces) chopped green chilies
1/2 cup sliced ripe olives
1/2 cup sour cream
1/2 cup mayonnaise
1 envelope taco seasoning
2 tablespoons chopped sweet red pepper
2 tablespoons chopped green pepper
1 medium onion, chopped
5 to 6 cups shredded lettuce
2 medium tomatoes, chopped
4 cups corn chips

Directions

In a large bowl, combine the first 11 ingredients; mix well. Cover and chill until ready to serve. Serve on a bed of lettuce; top with tomatoes and corn chips. Yield: 8 servings.

Originally published as Mexican Chicken Salad in Home-Style Soups, Salad and Sandwiches Cookbook , p45

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Mexican Chicken Salad

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Reviewed on Feb. 06, 2011 by janeron

This was very good. Changes :Mexican cheese, black beans, tomatoes w gr. chilies-well drained, 1/4 heaping cup sour cream & green onions instead of cheddar, kidney, gr. chilies, & plain onions.