Mexican Chicken Salad Recipe

Name: Mexican Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 red onion, thinly sliced; 1 bunch cilantro, leaves picked; 1 cup crumbled Cotija or feta cheese (about 4 ounces); cup buttermilk; Juice of 1 lime, plus wedges for serving; 2 red jalapeno peppers, halved, seeded and thinly sliced; Kosher salt; ½ cups chopped mixed salad greens (such as romaine and watercress); 3 cups shredded rotisserie chicken breast (skin removed); 2 cups chopped peeled jicama; cup thinly sliced radishes; 4 corn tortillas, warmed

Servings: persons

1/4 red onion, thinly sliced
1 bunch cilantro, leaves picked
1 cup crumbled Cotija or feta cheese (about 4 ounces)
cup buttermilk
Juice of 1 lime, plus wedges for serving
2 red jalapeno peppers, halved, seeded and thinly sliced
Kosher salt
½ cups chopped mixed salad greens (such as romaine and watercress)
3 cups shredded rotisserie chicken breast (skin removed)
2 cups chopped peeled jicama
cup thinly sliced radishes
4 corn tortillas, warmed

1
Put the red onion in a small bowl and cover with cold water; set aside at least 15 minutes.
2
Meanwhile, make the dressing: Combine half each of the cilantro and cheese in a food processor or blender; add the buttermilk, lime juice and about one-quarter of the sliced jalapenos and puree.
3
Season with salt.
4
Toss the salad greens with the remaining cilantro and half of the dressing in a large bowl.
5
Drain the red onion and squeeze dry.
6
Serve the salad topped with the onion, chicken, jicama, radishes and the remaining sliced jalapenos, cheese and dressing.
7
Serve with tortillas and lime wedges.
8
Photograph by Antonis Achilleos

520

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 12 ingredients. The key ingredients include: 1/4 red onion, thinly sliced, 1 bunch cilantro, leaves picked, 1 cup crumbled Cotija or feta cheese (about 4 ounces), cup buttermilk, and more.

Yes, Mexican Chicken 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.

Mexican Chicken Salad

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