Tex Mex Chicken Salad
This Tex Mex Chicken Salad recipe is a bold new spin on the classic. It's an easy lunch that's also great for picnics and impromptu get-togethers.
Servings: 4
Calories: 272.75kcal
Ingredients
- 2 cups cooked chopped rotisserie chicken, or chicken breasts
- 1/4 cup light mayonnaise
- salt and pepper to taste
- taco seasoning to taste
- 1-2 roma tomatos diced
- 2-3 tbsp. diced red onion
- 2 green onions thinly sliced
- 1-2 mini sweet peppers seeded and diced
- 3 tbsp. washed and dried chopped fresh cilantro
- 1/2 cup shredded Mexican blend cheeses
- 3-4 ciabatta buns lightly toasted or flatbreads
Instructions
- In a large bowl combine the shredded chicken, mayonnaise, salt, pepper, taco seasoning (I would start with 1 teaspoon and add more if needed), diced tomato, red & green onions, sweet peppers, cilantro and cheeses.
- Stir the mixture together until the ingredients are evenly incorporated and everything's coated in the 'dressing'. Taste, then add extra salt, pepper and taco seasoning, as desired.
- Serve on either the toasted ciabatta buns or on soft flatbreads.
Nutrition
Calories: 272.75kcal | Carbohydrates: 23.18g | Protein: 17.94g | Fat: 11.77g | Saturated Fat: 4.01g | Cholesterol: 56.78mg | Sodium: 1062.47mg | Potassium: 238.73mg | Fiber: 1.04g | Sugar: 1.73g | Vitamin A: 520.61IU | Vitamin C: 25.73mg | Calcium: 99.97mg | Iron: 0.65mg