Chicken Salad is a great recipe to have for those busy weeknights when you need a quick, grab & go dinner, or for lunch prep through out the week.
This Santa Clause fe chicken serving of mixed greens turns out to be one of my top picks since it was the primary formula I at any point presented on this blog! It required a revive and some new, refreshed photographs to grandstand it’s heavenliness
MY TIPS FOR MAKING THIS CHICKEN SALAD RECIPE
- Utilize a rotisserie chicken! A rotisserie chicken from Costco or Sam’s Club will yield around 3 cups of chicken which is actually what this formula calls for.
- You can likewise put some new or frozen chicken bosoms into the sluggish cooker, add a container of chicken stock, and cook on LOW warmth for 6-8 hours. Shred it up with two forks and utilize that for this chicken plate of mixed greens.
- I like to utilize a jar of fire cooked canned corn yet don’t hesitate to utilize any assortment of canned corn you need.
- This chicken plate of mixed greens can be served immediately OR it very well may be refrigerated for a few hours prior to serving. I like it better virus however trust me, it’s still similarly as great destroyed right. It likewise save well in the fridge for a few days.
- On the off chance that you are needing to cut a portion of the fat from the dressing you can take a stab at supplanting the mayo with plain or Greek yogurt. It will influence the taste, so give it a shot your own and see your opinion. We love it with no guarantees so I have never at any point attempted it with the yogurt.
Santa Fe Chicken Salad Wraps have a creamy santa fe chicken salad wrapped inside a tortilla with shredded lettuce, tomato, and avocado slices. Perfect for lunch or a grab & go dinner for busy weeknights.
Ingredients
Santa Fe Dressing
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped cilantro
- 2 tablespoons fresh lime juice (1 large lime)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
Chicken Salad
- 3 cups chopped OR shredded chicken (I use a rotisserie chicken)
- 1 can (15 oz) black beans (drained & rinsed)
- 1 can (15 oz) fire roasted corn (drained)
- 1 red OR orange bell pepper, finely chopped
Wraps
- large burrito style flour tortillas
- halved cherry tomatoes
- shredded lettuce
- sliced avocado.
Instructions
- In a small bowl, combine all the creamy dressing ingredients and mix together well. Set aside.
- In larger bowl combine the chicken, black beans, corn, bell pepper, and the creamy dressing from step 1. Mix together well.
- Lay a flour tortilla on a plate and place about 1/2 cup (less or more) of the chicken salad onto the middle. Add shredded lettuce, halved tomatoes, and avocado slices. Fold up the sides and then roll up like a burrito. Cut in half and serve.
- Chicken salad can be eaten right away or refrigerated for several hours before serving. Leftover chicken salad can be refrigerated, covered in a container, for several days.
Notes
After years of testing and making this recipe, the fire roasted canned corn gives the chicken salad the best flavor. But yes, you can use another canned corn variety. This chicken salad can also be eaten with a spoon, over lettuce for a salad, or use crackers to scoop it up.
