Mexican Chicken Salad Recipe Recipe

Name: Mexican Chicken Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lg. whole split skinned boned chicken breasts; 1/2 c. Pace picante sauce; 1/2 teaspoon grnd cumin; 1/4 teaspoon salt; 1/4 c. lowfat sour cream; 2 tbsp. mayonnaise; 1 ripe coarsely minced avocado; 1 c. sliced celery; Bibb or possibly leaf lettuce; 4 crisply cooked crumbled bacon slices

Servings: persons

2 lg. whole split skinned boned chicken breasts
1/2 c. Pace picante sauce
1/2 teaspoon grnd cumin
1/4 teaspoon salt
1/4 c. lowfat sour cream
2 tbsp. mayonnaise
1 ripe coarsely minced avocado
1 c. sliced celery
Bibb or possibly leaf lettuce
4 crisply cooked crumbled bacon slices

1
Cut chicken into 1/2 inch cubes.
2
Combine picante sauce, cumin and salt in 10 inch skillet.
3
Cook chicken in picante sauce mix about 4 min, stirring frequently till done.
4
Transfer contents of skillet to mixing bowl; cover and chill.
5
To serve, combine chicken mix, lowfat sour cream and mayonnaise; mix well.
6
Add in avocado and celery; mix lightly.
7
Spoon onto lettuce-lined salad plates; sprinkle with bacon.
8
Serve with additional picante sauce.

715

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 10 ingredients. The key ingredients include: 2 lg. whole split skinned boned chicken breasts, 1/2 c. Pace picante sauce, 1/2 teaspoon grnd cumin, 1/4 teaspoon salt, and more.

Yes, Mexican Chicken Salad Recipe 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 Recipe

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