Hot Chicken and Green Chile Salad Recipe

Name: Hot Chicken and Green Chile Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb) chicken, roasted; ½ cup mayonnaise; 2 teaspoons lemon juice; 1 teaspoon white wine vinegar; ½ teaspoon dry mustard; ¼ teaspoon garlic; ¼ teaspoon salt; ¼ teaspoon cumin; 1 stalk celery; 4 green onions; 2 canned green chilies, seeded and chopped; ½ cup monterey jack cheese; ½ cup cheddar cheese; 1 cup corn chips

Servings: persons

1 (3 lb) chicken, roasted
½ cup mayonnaise
2 teaspoons lemon juice
1 teaspoon white wine vinegar
½ teaspoon dry mustard
¼ teaspoon garlic
¼ teaspoon salt
¼ teaspoon cumin
1 stalk celery
4 green onions
2 canned green chilies, seeded and chopped
½ cup monterey jack cheese
½ cup cheddar cheese
1 cup corn chips

1
De-bone chicken and cut into bite sized pieces.
2
Set aside.
3
Preheat oven to 400.
4
To make dressing, in a small bowl mix mayo, lemon juice, vinegar, mustard, garlic salt, cumin until smooth.
5
Lightly combine dressing, prepared chicken, celery, onions, chilies and cheeses.
6
Divide the chicken mixture into 4-6 buttered shallow individual baking dishes.
7
Top with crushed corn chips.
8
Bake uncovered until salad is bubbly and heated through, 15-25 min.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (3 lb) chicken, roasted, ½ cup mayonnaise, 2 teaspoons lemon juice, 1 teaspoon white wine vinegar, and more.

Yes, Hot Chicken and Green Chile Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Chicken and Green Chile Salad

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