Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mexican chicken salad. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Mexican chicken salad is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Mexican chicken salad is something which I’ve loved my entire life. They’re nice and they look wonderful.
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To begin with this recipe, we must prepare a few ingredients. You can cook mexican chicken salad using 24 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mexican chicken salad:
- Take 2 lb chicken
- Make ready 1/2 can corn
- Take 3 large roma tomatoes
- Prepare 4 clove garlic
- Make ready 2 large red onions
- Take 1 cilantro
- Prepare 1 tbsp red wine vinegar
- Take 1 salt
- Prepare 1 pepper
- Take 1 jalapeno
- Take 1 slice bacon
- Prepare 1 can black beans
- Make ready 2 cup rice
- Take 4 cup water
- Prepare 2 limes
- Take 1 romaine lettuce
- Take 1 cheese
- Get 1 tbsp cumin
- Make ready 1/4 cup chili powder
- Make ready 1 tbsp onion powder
- Take 1 tbsp garlic powder
- Get 1 tsp sugar
- Take 1/2 tsp lemon zest
- Get 1/2 tsp lime zest
Diced chicken breast, charred corn, avocado, tomato, and cotija cheese, makes this Mexican chicken salad a lunch/dinner favorite. The only prep work is cooking chicken and chopping vegetables, but that time can also be cut considerably… Ingredient Notes. This low carb Mexican chicken salad calls for: This Mexican chicken salad is easy to make and full of flavour. The Good Housekeeping Cookery Team tests every recipe three times before publishing, so you know it will work for you.
Instructions to make Mexican chicken salad:
- bring 4 cups of water to boil
- add rice bring heat down to low and cover with lid for 40 min
- add corn, tomatoes, 2 tablespoons cilantro, half a lime juice, half a red onion, red wine vinegar, clove of garlic
- place bacon in pan with half of a red onion, cook on low til caramelized, add beans and cook on low for 30 min stirring occasionally.
- season chicken with rub, cook in a pan with oil butter and half a onion for 15 min
- place chicken in pan 1st and cook for 7-10 min before adding onion
Ensalada de Pollo (Chicken Salad) as simple and basic as it may seem, was special to us. Mom would only prepare it a once or twice a year. I laugh when I think how we would announce to each other with great excitement, "Hey! Mom's fixing Ensalada de Pollo!" We couldn't wait! A bright-tasting variation on traditional chicken salad, with a flavor profile inspired by Mexico.
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