Best 3 South Of The Border Deee Licious Chicken Salad Recipes

In the realm of culinary delights, the South of the Border Dee-licious Chicken Salad stands as a testament to the vibrant flavors and bold ingredients that define Tex-Mex cuisine. This tantalizing dish is a symphony of textures and tastes, featuring succulent shredded chicken, crisp vegetables, and a creamy, tangy dressing that dances on the palate.

This delectable salad is not alone in its glory. Accompanying it are a trio of equally enticing recipes that showcase the versatility of chicken salad. The Classic Chicken Salad is a timeless favorite, featuring tender chicken, mayonnaise, celery, and onion, all harmoniously blended for a comforting and familiar taste. For those seeking a lighter option, the Greek Yogurt Chicken Salad offers a refreshing twist, with tangy Greek yogurt replacing mayonnaise as the binding agent. And for those with a penchant for bold flavors, the Avocado Chicken Salad bursts with creamy avocado, zesty lime, and a hint of cilantro, creating a vibrant and unforgettable experience.

Whether you're a seasoned cook or a culinary novice, these recipes are designed to tantalize your taste buds and leave you craving more. So gather your ingredients, prepare your taste buds, and embark on a culinary journey that will transport you to the vibrant and flavorful world of Tex-Mex and beyond.

Let's cook with our recipes!

SOUTH-OF-THE-BORDER CHICKEN SALAD WITH TEQUILA LIME DRESSING

South-of-the-Border Chicken Salad with Tequila Lime Dressing image

Add a burst of color to your table with this fresh main-dish that's topped with homemade tequila lime salad dressing. For a simple garnish sprinkle salad with lightly crushed tortilla chips.-Annette Hottenstein, Cockeysville, Maryland

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

2 romaine hearts, cut into 1/2-inch strips
2 cups shredded cooked chicken breast
3 plum tomatoes, seeded and chopped
1 medium ripe avocado, peeled and cubed
1/2 cup frozen corn, thawed
1/2 cup black beans, rinsed and drained
1/4 cup crumbled queso fresco
1/4 cup minced fresh cilantro
3 green onions, thinly sliced
3 tablespoons olive oil
3 tablespoons lime juice
2 tablespoons tequila
4-1/2 teaspoons honey
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.

Nutrition Facts : Calories 404 calories, Fat 21g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 258mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges

SOUTH OF THE BORDER DEEE-LICIOUS CHICKEN SALAD

South of the Border DEEE-licious Chicken Salad image

This salad is WUNDER-ful!!! This is a great way to use left-over chicken. It would be great rolled into a fresh tortilla, or just by itself, or as a side.

Provided by DJ Foodie

Categories Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

2 boneless chicken breasts, cooked and diced
2 ripe tomatoes, diced
1 small red onion, diced
1 large jicama, diced
1 bunch fresh cilantro, chopped
1 lime, juiced
1 avocado - peeled, seeded and sliced
salt and pepper to taste

Steps:

In a large bowl, combine the chicken, tomatoes, red onion, jicama, cilantro and lime juice. Toss together well.
Garnish with slices of avocado, season with salt and pepper and serve immediately.

Nutrition Facts : Calories 293.6 calories, Carbohydrate 35.7 g, Cholesterol 41.2 mg, Fat 9.6 g, Fiber 18.9 g, Protein 18.6 g, SaturatedFat 1.9 g, Sodium 60.1 mg, Sugar 8.3 g

SOUTH OF THE BORDER CHICKEN

South of the Border Chicken image

This is a quick and simple chicken recipe. Simple flavors, but could be spiced up a bit to a persons individual taste with the addition of some mexican spices, chili powder, green chilies, etc.

Provided by iewe7726

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 green pepper, cut in strips
4 boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon butter
2 cups cooked rice
1/3 cup sour cream
16 ounces salsa
1 cup colby or 1 cup cheddar cheese, shredded

Steps:

Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
Spread the rice in a greased 9x9 pan.
Top with peppers and chicken.
Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
Bake 350 degrees for 25-30 minute.

Tips:

Use high-quality ingredients for the best flavor. Fresh, free-range chicken, crisp celery, and sweet grapes will make a big difference in the final dish.
Don't overcook the chicken. Overcooked chicken will be dry and tough. Cook it just until it is cooked through, then remove it from the heat and let it cool slightly before shredding it.
Use a variety of textures and flavors in your salad. The creamy avocado, crunchy celery, and sweet grapes add different textures and flavors that make the salad more interesting to eat.
Dress the salad just before serving. This will help to prevent the salad from getting watery.

Conclusion:

This South-of-the-Border chicken salad is a delicious and easy-to-make dish that is perfect for a summer lunch or dinner. It is packed with flavor and has a nice balance of textures. The creamy avocado, crunchy celery, and sweet grapes add different textures and flavors that make the salad more interesting to eat. The dressing is also light and flavorful, and it doesn't overpower the other ingredients. This salad is sure to be a hit with your family and friends.