Casa Grande Mexican Salad Recipe
This is a Mexican Salad Recipe that features a very special sweet spicy dressing and a great line-up of ingredients that will have you asking for seconds. Casa Grande Mexican Salad is healthy and crisp with Bibb lettuce, savory with kidney beans and chicken breast and salty with black olives. Incredible with flavor and a healthy Spring salad choice. Entertaining worthy.
- For the dressing
- 1/2 cup Mayonnaise
- 1/4 cup Green Onion minced
- 2 Tablespoons Asian Sweet Red Chile Sauce
- 2 Tablespoons Cider Vinegar
- 1 teaspoon Onion Salt
- 1/2 teaspoon Chili Powder
- 4 drops Hot pepper sauce
- For the Salad
- 12 ounces Frozen sweet corn thawed
- 1 15 ounce Canned Red Kidney Beans drained
- 7 ounces Pitted Ripe Olives well drained
- 1 Avocado Chopped
- 2 Cups Bibb Lettuce Leaves
- 2 Chicken Breasts Boneless Skinless and cut into bite sized pieces
- salt, pepper, chile powder to season chicken
For the Dressing: Mix first 7 ingredients. Cover and Chill for 30 minutes to let flavors marry.
Cut boneless, skinless chicken breasts into bite sized pieces. Season with a sprinkle of salt, pepper and pure chile powder, such as New Mexico chile powder or ancho chile powder.
Heat a large skillet over medium high heat. Add oil. When oil is shimmering, add seasoned chicken pieces. Lower heat to medium and cook until no longer pink inside and juices run clear. About 5 minutes per side. Remove chicken to drain on a paper towel and set aside.
Combine corn, beans, olives and chicken. Toss with dressing. Spoon into lettuce-lined bowls.
If you'd like to serve this salad in molded taco shells, shred or cut lettuce into bite sized pieces and line the shell. Then add the salad ingredients on top of the lettuce.
Optional: serve with sour cream, shredded cheese and a wedge of lime.
Calories: 569kcal | Carbohydrates: 27g | Protein: 29g | Fat: 40g | Saturated Fat: 6g | Cholesterol: 84mg | Sodium: 2117mg | Potassium: 903mg | Fiber: 8g | Sugar: 7g | Vitamin A: 929IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 2mg