Sign Up for the Recipe Publishing Newsletter
Mexican Chicken Salad Recipe with Cornbread Croutons
This is an unusual but very flavorful Mexican chicken salad recipe. It is easy to make and you can serve it for lunch or dinner, or in smaller portions as a unique appetizer.
If you like your salads to have a variety of different flavors, textures and colors, you will enjoy this Mexican chicken salad recipe. The ham and chicken are good together, the vegetables add crunch and color, the cornbread croutons are unusual and the lime juice and black pepper add a simple yet effective seasoning. You can add some cayenne pepper or chili powder if you want to spice the salad up. Also, feel free to serve it warm instead of chilled. It is nice both ways.
This is a very healthy Mexican salad recipe because of the lean meat and vegetables it contains. The cornbread croutons are baked rather than deep fried, keeping them low fat too. You can use regular croutons instead of cornbread croutons if you prefer.
Tasty Mexican Salad with Chicken, Ham and Beans
Ingredients -
1 chopped red onion
For the Cornbread Croutons:
1 cup cornmeal
1 diced zucchini
1 tablespoon olive oil
1 chopped chicken breast
1 teaspoon lime juice
1 chopped red bell pepper
¼ cup sliced black olives
6 oz chopped cooked ham
½ teaspoon black pepper
½ teaspoon cayenne pepper (optional)
Small can brown beans, drained and rinsed
¼ teaspoon baking soda
⅓ cup cake flour or all purpose flour
1 egg
1 cup buttermilk
1 teaspoon baking powder
¾ stick butter
1 ½ teaspoons salt
Preparation:
First, make the cornbread.
Put a cast iron skillet in the oven and preheat it to 400 degrees F.
Whisk together the cornmeal, flour, salt, baking soda, and baking powder.
Melt 4 tablespoons of the butter and whisk it with the egg and buttermilk in another bowl.
Add this mixture to the flour mixture and whisk again.
Put the rest of the butter in the hot skillet and swirl it around.
Add the cornbread batter and bake it for 18 minutes or until the top is golden and a knife inserted into the center comes out clean.
Let the cornbread cool in the skillet.
Turn the oven down to 375 degrees F.
Cut the cornbread into ½ inch cubes.
Grease a rimmed baking sheet and spread the cornbread cubes over it.
Roast them for about half an hour or until golden brown.
Sauté the chicken with the onion and zucchini in the olive oil until the chicken is cooked through and the vegetables are tender.
Let the mixture cool.
Toss the chicken mixture and cornbread croutons with the lime juice, black pepper, cayenne pepper, olives, ham, and brown beans.
Chill for an hour, and then serve.
(Serves 6)
Photo Description:
This healthy Mexican salad is a delicious combination of chicken, ham, beans, cornbread croutons, vegetables and more. This is a filling Mexican chicken salad recipe, which is easy to make. It looks very appealing because of the bright colors and this salad is guaranteed to delight anyone you serve it to. If you are looking for Mexican salad recipes which are nutritious as well as easy to make and tasty, this one is a real winner. The combination of chicken, ham, fresh produce, beans and more is really flavorful and this is one of the best recipes for chicken salad Mexican style ever.
