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Kiki's Mexican Chicken Salad

Rated as 4.24 out of 5 Stars
49

"I have many favorite chicken salad recipes, but my family and friends love spicy food. That's when this salad fits the bill. Serve it as a side dish at BBQs or as an entree on a busy night after work."
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Ingredients

1 h 15 m servings 607
Original recipe yields 6 servings

Directions

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  1. In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
  2. In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts


Per Serving: 607 calories; 43.6 37.8 22.1 61 1140 Full nutrition

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Reviews

Read all reviews 13
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this for our office "salad Wednesday", they loved it. I don't know where I saw this but thought it had lettuce, I used chopped romaine. I also added shredded cheese and tortilla chips t...

Most helpful critical review

I was attracted to this salad because it is chock full of power veggies! The high calories and sodium are the only reason I gave it 3 stars. I tweaked the base recipe a little to reduce the fat...

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I made this for our office "salad Wednesday", they loved it. I don't know where I saw this but thought it had lettuce, I used chopped romaine. I also added shredded cheese and tortilla chips t...

This salad is so good! I used half the mayo and more veggies than it asked for. I also used the Taco Seasoning I mix from this site. Make sure you let it sit in the fridge for at least an hou...

This was simple and tasty. I added black beans and almost doubled the veggies, and still had enough dressing to coat it well. If I was making it as directed I would definitely not need all the d...

I would highly recomend it .With corn chips , it was so tasty and it says refrigeration for 1 hr but mine was all eaten up before that .thanks !!

I used two ears of fresh corn, cut off the cob, instead of canned plus some extra carrots. jicima and peppers. We spooned it on to romaine lettuce leaves and topped with some shredded chipotle c...

I was attracted to this salad because it is chock full of power veggies! The high calories and sodium are the only reason I gave it 3 stars. I tweaked the base recipe a little to reduce the fat...

Topped a tostada shell with the mix, sharp cheeder, shreadded lettace. Excellent!!

I didn't like - not sure if it was the mayo or what.

This is a great recipe! In the summer I suggest taking the corn off of the fresh corn cobs...yum!