I have been using some of my quick and easy recipes this week in light of not feeling 100 percent and The Hubby still not back to normal from the accident. Mexican Chicken Salad is one of our favorites especially since we still have fresh tomotoes and green peppers from the garden. I certainly dread fall coming and losing that advantage in making all recipes I love taste so fresh. This originally came (I think) from Kraft and was intended to be low fat using low fat mayonaise and cheese, however you will see I don’t do that but you could substitute if you like. Although it tastes wonderful the way it is we are a condiment sauce kind of family and so The Hubby, Raime & Justin put Sriracha in theirs before rolling it up, Robbie puts mild taco sauce on his and I love to dip it in Hidden Valley Ranch. However you choose to go this is a great quick easy meal is also good for lunches and when you have to eat and run or eat in shifts as it stores well.
|Mexican Chicken Salad||
- 1/2 cup mayonnaise
- 1/4 cup picante sauce
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 3 cups chopped cooked chicken breast
- 1 cup chopped tomato
- 1/2 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- Mix together mayonnaise, picante sauce, garlic and chili powder.
- Toss in remaining ingredients.
- Serve with flour tortillas. Place scoop inside and roll up like a burrito.