Best 3 Chi Chis Mexican Chicken Salad Recipes

Entice your taste buds with a culinary journey to south-of-the-border flavors with Chi-Chi's Mexican Chicken Salad. This vibrant dish combines the zesty kick of Mexican spices with the freshness of crisp veggies, tender chicken, and a creamy, tangy dressing. Get ready to tantalize your palate with a harmonious blend of textures and flavors that will transport you to a Mexican fiesta. In this article, we present a collection of Chi-Chi's Mexican Chicken Salad recipes that cater to diverse dietary preferences and skill levels. From a classic version bursting with authentic Mexican flavors to a healthier rendition using Greek yogurt and a gluten-free option for those with dietary restrictions, there's a recipe here to satisfy every craving. So, grab your apron, gather your ingredients, and embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

CHICKEN TACO SALAD

Chicken Taco Salad image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil
2 tablespoons butter
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you'd like)
3 tablespoons finely minced fresh cilantro
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad

Steps:

For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

CHI CHI'S MEXICAN CHICKEN SALAD

Chi Chi's Mexican Chicken Salad image

Make and share this Chi Chi's Mexican Chicken Salad recipe from Food.com.

Provided by senseicheryl

Categories Chicken Breast

Time 10m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb boneless skinless chicken breast, cooked and shredded
1 cup salsa, drained, recipe calls for Chi Chi's Salsa
2 eggs, hard boiled & finely chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons onions, finely chopped
1 teaspoon lime peel, grated
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
lettuce leaf

Steps:

In a large bowl, combine all ingredients except lettuce leaves. Mix well.
Serve over lettuce leaves.

Nutrition Facts : Calories 301.5, Fat 15, SaturatedFat 5.7, Cholesterol 188.1, Sodium 620.6, Carbohydrate 9.7, Fiber 1.2, Sugar 3.4, Protein 31.5

KIKI'S MEXICAN CHICKEN SALAD

Kiki's Mexican Chicken Salad image

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.

Provided by KIKI810

Categories Salad

Time 1h15m

Yield 6

Number Of Ingredients 17

Ingredients

2 ½ cups shredded cooked chicken meat
½ cup julienned carrots
¼ cup julienned red bell pepper
¼ cup julienned jicama
¼ cup julienned red onion
2 (11 ounce) cans whole kernel corn, drained
1 cup cherry tomatoes, halved
3 avocados - peeled, pitted, and chopped
2 tablespoons chopped fresh cilantro
½ cup sour cream
⅔ cup mayonnaise
2 tablespoons fresh lemon juice
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
1 (1.25 ounce) package taco seasoning
1 teaspoon hot pepper sauce

Steps:

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

Nutrition Facts : Calories 607 calories, Carbohydrate 37.8 g, Cholesterol 61.5 mg, Fat 43.6 g, Fiber 9.9 g, Protein 22.1 g, SaturatedFat 9 g, Sodium 1139.6 mg, Sugar 6.4 g

Tips:

For a vegetarian version of this salad, replace the chicken with cooked black beans or tofu.
To make the salad ahead of time, cook the chicken and vegetables up to 2 days in advance. Store them separately in airtight containers in the refrigerator.
When you're ready to serve the salad, simply combine the chicken, vegetables, and dressing in a large bowl.
For a spicier salad, add a pinch of cayenne pepper or chili powder to the dressing.
If you don't have any sour cream on hand, you can substitute plain Greek yogurt.
Serve the salad with a side of tortilla chips or crackers for dipping.

Conclusion:

Chi-Chi's Mexican Chicken Salad is a delicious and easy-to-make salad that is perfect for a summer party or potluck. It is packed with flavor and is sure to be a hit with everyone who tries it. So next time you're looking for a new salad recipe, give this one a try. You won't be disappointed!