Mexican Chicken Salad with Avocado

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.

Course Main Course Salad

Cuisine Southwestern Mexican

Diet Gluten Free

Prep Time 30

Cook Time 10

Resting time 30

Total Time 40

Servings

Calories 468kcal

Author Lea Ann Brown

Ingredients

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
1 1/4 pound boneless skinless chicken breasts Cooked and cut into bite sized pieces
12 ounces Frozen sweet corn thawed
15 ounces Canned Red Kidney Beans drained and rinsed
7 ounces Pitted Ripe Olives well drained and cut in half
1 Avocado Chopped or sliced
2 Cups Bibb Lettuce Leaves
salt, pepper, chile powder to season chicken

Instructions

Preheat oven to 350 degrees.
For the Dressing: Mix first 7 ingredients. Cover and Chill for 30 minutes to let flavors marry.
Season boneless skinless chicken breasts with a sprinkle of salt, pepper and pure chile powder, such as New Mexico chile powder or ancho chile powder.
Place the chicken breasts in a low sided casserole dish and bake for about 20 - 30 minutes or until juices run clear when pierced with a fork. Better yet, use a digital read thermometer to test the internal temperature to 165 degree. You can also grill the chicken to add a smoky flair.
Combine corn, beans, olives and chicken. Toss with dressing. Spoon into lettuce-lined bowls.
Sprinkle with chopped avocado.
Serving ideas: Top with Sour cream. Grated Mexican Cheese. Chopped cilantro. Serve with lime wedges for a squeeze of citrus to brighten flavors.

Notes

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.

Can You Make This Salad Ahead of Time? Yes. Just prepare the salad ingredients, mix in the dressing, cover and refrigerate up to two days. Don't add the avocado until ready to serve as it will turn brown. You can also separate and wash the leaves of the lettuce. Just dry them well and place them in a large plastic bag.

How To Store: For any leftovers, store the lettuce and chicken salad separately. Place both in airtight containers, and they'll keep in the refrigerator for up to three days. Avocado will turn brown, so don't mix it in with the salad ingredients. You're better off slicing into a new avocado when serving leftovers. This salad is mayo based, so don't let it sit at room temperature for over a couple of hours. It will attract bacteria which may make people sick.

Dried Beans: You can use dried kidney beans for this recipe. You'll need to soak them first and then cook them until very tender.

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