Mexican Style Chicken Salad Recipe

Name: Mexican Style Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; ¾ cup olive oil; 2 teaspoons cayenne pepper; 2 teaspoons black pepper; 1 teaspoon thyme; 2 teaspoons salt; 2 (15 1/2 ounce) cansgoya black beans, drained; 1 (17 5/8 ounce) jargoya salsa pico de gallo; 2 cups whole kernel corn; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 (15 ounce) bagdole leafy romaine lettuce, salad; 1 (16 ounce) bottlekraft ranch dressing; 1 (16 ounce) bottlekraft Italian dressing

Servings: persons

4 boneless skinless chicken breasts
¾ cup olive oil
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 teaspoon thyme
2 teaspoons salt
2 (15 1/2 ounce) cansgoya black beans, drained
1 (17 5/8 ounce) jargoya salsa pico de gallo
2 cups whole kernel corn
1 tablespoon garlic powder
1 tablespoon onion powder
1 (15 ounce) bagdole leafy romaine lettuce, salad
1 (16 ounce) bottlekraft ranch dressing
1 (16 ounce) bottlekraft Italian dressing

1
In a bowl combine black beans, salsa, corn, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon salt, 1 table spoon garlic powder and 1 tablespoon onion powder.
2
stir to blend all ingredients.
3
cover and set aside.
4
Wash chicken breasts, pat dry with paper towel.
5
season chicken with 1 teaspoon cayenne pepper, 1 teaspoon black pepper,1 teaspoon thyme and 1 teaspoon salt.
6
Heat oil in a large skillet on medium-high heat.
7
once oil is hot (it will take about 2 minutes) add chicken, cook on each side for 5 minutes or until no longer pink inside.
8
remove chicken from skillet.
9
cut into strips.
10
Assembly of each individual salad: on a plate, put 1/4 bag of salad, 1/4 of bean, salsa and corn mixture, the strips of 1 whole chicken breast and dress with BOTH dressings to your taste.

746

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: 4 boneless skinless chicken breasts, ¾ cup olive oil, 2 teaspoons cayenne pepper, 2 teaspoons black pepper, and more.

Yes, Mexican Style 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 Style Chicken Salad

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