Best 4 Mexican Chicken Salad With Guacamole Recipes

Indulge in the vibrant flavors of Mexican cuisine with our tantalizing Mexican Chicken Salad with Guacamole recipe. This dish offers a delightful blend of textures and tastes, featuring tender shredded chicken, crisp vegetables, creamy avocado guacamole, and a zesty dressing. Served atop a bed of fresh greens, this salad is a symphony of colors and flavors. It's a perfect meal for a light lunch, a refreshing dinner, or as a side dish at your next gathering. The recipe is easy to follow and can be customized to your liking, making it a versatile addition to your culinary repertoire. Whether you're a fan of Mexican food or simply enjoy a healthy and flavorful salad, our Mexican Chicken Salad with Guacamole will surely satisfy your cravings. Complement your meal with our homemade Pico de Gallo recipe, featuring a vibrant blend of fresh tomatoes, crisp onions, and zesty cilantro. For a creamy and tangy accompaniment, try our Guacamole recipe, made with perfectly ripe avocados, lime juice, and a touch of spice. And to complete your Mexican feast, whip up a batch of our refreshing Horchata recipe, a traditional Mexican rice milk drink that adds a sweet and nutty touch to your culinary journey.

Here are our top 4 tried and tested recipes!

MEXICAN CHICKEN SALAD WITH GUACAMOLE

Mexican Chicken Salad with Guacamole image

I wanted to make something with more flavor and texture than a traditional chicken Caesar salad, something that was worthy of being served to guests. Here it's all about the dressing and seasoning. The variety of ingredients with Mexican flavors creates a savory upgrade from that typical caesar salad.

Provided by Rick Bayless

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup extra-virgin olive oil, plus additional for grilled onions
4 cloves garlic, peeled and halved
1 jalapeño pepper
1/2 cup fresh lime juice
3/4 cup cilantro, roughly chopped
kosher salt
Freshly ground black pepper
1 1/4 pounds chicken breasts, boneless and skinless
2 romaine hearts, sliced crosswise, ½-inch thick
1 medium white onion, cut into ½-inch thick slices, kept intact
2 avocados
1/3 cup grated Mexican queso anejo cheese, may substitute Romano or Parmesan

Steps:

Marinade/Dressing: Heat the oil in a small skillet over medium heat. Add the garlic and chile, and cook until the garlic is soft and lightly browned, 2-3 minutes. Cool, reserving the oil.
In a blender, add the lime juice, cilantro, 1 teaspoon salt, ½ teaspoon black pepper, and the garlic and chile oil. Purée until smooth. Lay the chicken breasts into a large baking dish; pour a third of the marinade on top, then use tongs to evenly coat the thicken. Marinate in the refrigerator for up to 1 hour.
Heat a grill pan or gas grill to medium to medium-high heat. (Alternatively, start a charcoal fire and let it burn until the coals are medium-hot and covered with white ash.) Lightly brush the onion slices with oil and season with salt. Grill the onion slices and the chicken until the chicken is cooked through and the onion is well-browned, 5-6 minutes per side.
Guacamole: Chop the grilled onion into small pieces and set aside in a bowl. Pit and peel the avocados; add the flesh to the onion. Add half the remaining Marinade/Dressing; then coarsely mash everything together with a potato masher, large fork, or the back of a spoon. Taste and season with salt, about ½ teaspoon.
Salad: Put sliced romaine into a large bowl. Add about half the remaining Marinade/Dressing, and toss to combine.
Assembly: Divide the dressed romaine among four plates. Dollop a portion of the guacamole into the center of each plate. Cut the grilled chicken into cubes and arrange over the guacamole. Sprinkle with cheese and drizzle with remaining Marinade/Dressing before serving.

GUACAMOLE CHICKEN SALAD

Guacamole Chicken Salad image

This flavorful chicken salad is perfect for company. "As a registered nurse with a hectic schedule, I try to prepare recipes that are fast, but also keep the nutritional needs in mind," notes Carmen Bolar of Bronx, New York. "This one definitely meets all of my criteria."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

SEASONED TORTILLA CHIPS:
4 flour tortillas (8 inches)
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 teaspoon curry powder
SALAD:
2 large ripe avocados, peeled and cubed
2 large tomatoes, diced
1-1/2 cups cubed cooked chicken
1/3 cup chopped onion
1 jalapeno pepper, chopped
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 teaspoon minced garlic
1/8 teaspoon salt

Steps:

Spritz one side of each tortilla with cooking spray. Combine the garlic powder, seasoned salt and curry powder; sprinkle over tortillas. Cut each into four wedges. Place on ungreased baking sheets. Bake at 400° for 6-8 minutes or until crisp., Meanwhile, in a large bowl, combine the salad ingredients; toss gently. Serve with tortilla chips.

Nutrition Facts :

GUACAMOLE CHICKEN SALAD

Guacamole Chicken Salad image

Make and share this Guacamole Chicken Salad recipe from Food.com.

Provided by looneytunesfan

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 (8 inch) flour tortillas
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/4 teaspoon curry powder
2 large ripe avocados, peeled and cubed
2 large tomatoes, diced
1 1/2 cups cubed cooked chicken
1/3 cup chopped onion
1 jalapeno pepper, chopped
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 teaspoon minced garlic
1/8 teaspoon salt

Steps:

Spritz one side of each tortilla with nonstick cooking spray. Combine the garlic powder, seasoned salt and curry powder; sprinkle over tortillas. Cut each into four wedges. Place on ungreased baking sheets. Bake at 400° for 6-8 minutes or until crisp.
Meanwhile, in a large bowl, combine the salad ingredients; toss gently. Serve with tortilla chips.

CHICKEN SALAD SANDWICHES

Chicken Salad Sandwiches image

These classic chicken salad sandwiches are open for interpretation. Depending on your level of prep, you can create them using either home-cooked chicken or a rotisserie chicken from the store. From there, the creativity is all up to you. Make them yours, make them delicious, make them again!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1 1/2 cups chopped cooked chicken or turkey
1 medium stalk celery, chopped (1/2 cup)
1 small onion, finely chopped (1/3 cup)
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread

Steps:

In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 630 mg, Sugar 2 g, TransFat 0 g

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and chicken will give your salad the best flavor.
Don't skimp on the guacamole: Guacamole is the perfect creamy and flavorful addition to this salad. Be sure to use ripe avocados and fresh lime juice.
Add some heat: If you like a little spice, add some chopped jalapeño or chili powder to the salad. You can also use a spicy dressing, such as a chipotle ranch dressing.
Make it a meal: This salad is hearty enough to be a main course. Serve it with a side of rice or beans, or on top of a bed of lettuce.
Enjoy leftovers: This salad is even better the next day. The flavors will have had time to meld together, and the guacamole will have softened and become even more creamy.

Conclusion:

This Mexican chicken salad with guacamole is a healthy and delicious meal that is perfect for any occasion. It's easy to make, and it's packed with flavor. So next time you're looking for a quick and easy meal, give this salad a try. You won't be disappointed.