Hey everyone, welcome to my recipe site. Today I will show you how to prepare a distinctive dish, Mexi Chicken Salad. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Mexi Chicken Salad Recipe. Chicken, quinoa, avocado, and jalapeno peppers are tossed with salsa in this hearty and easy Mexican quinoa dish. I made this salad on a whim - it was a sort of spur-of-the-moment, what-do-I-have-in-my-fridge kind I had some pre-cooked chicken in my freezer that I had prepped ahead of time when we were mass.
You can have Mexi Chicken Salad using 16 ingredients and 7 steps. Here is how you cook it.
Ingredients of Mexi Chicken Salad
It’s 2 heads of romaine lettuce, chopped.
Take 3-4 of chicken breast, diced and cooked.
You need 4 of tortilla shells, cut into strips.
It’s of Dressing:.
Prepare 1 cup of sour cream.
Take 1/2 cup of ranch dressing.
Prepare 1/2 cup of salsa.
Take of Toppings as desired:.
You need 1 can of corn, drained.
Prepare 1 can of black beans, rinsed & drained.
Make ready 1 can of Rotel, drained.
It’s of cheddar cheese.
Prepare of onion, chopped.
You need of green onions, sliced.
Take of tomatoes, diced.
Make ready of avocados, diced.
This is the dressing I always go to when making a taco salad.I have used it on both beef and chicken taco salads.Inspiration for the Mexican Quinoa Chicken Salad Lunch Bowls.White Rice with a Hint of Lime, Fiesta Beans, Pulled Chicken and Chorizo, drizzled with special spicy sauce, Picante.
Mexi Chicken Salad step by step
Cook chicken completely and set aside..
Place tortilla strips on a baking sheet; spray with cooking spray and sprinkle with chili powder. Bake under broiler on low until crisp and slightly browned. Set aside..
Mix dressing ingredients together until smooth and incorporated..
Mix together the corn, black beans and rotel in medium bowl..
Make an assembly line for plating with all cold ingredients..
And warm ingredients..
Enjoy!.
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