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Mexican Chicken Salad

 Mexican Chicken Salad
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.
8 ServingsPrep: 15 min. + chilling

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.