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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Hot Mexican Chicken Salad Recipe

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This recipe for Hot Mexican Chicken Salad is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 c. chopped, cooked chicken
1 can kidney beans, drained
1 red pepper, chopped
3/4 c. finely chopped cnion
1/2 c. black olives
4oz. can diced green chilies
1/2 c. mayo
1 package taco seasoning
2 c. shredded cheddar cheese, divided
1/2 c. sour cream
vegetable oil
6 flour tortillas
Directions:
Directions:
Combine chicken, 1 cup cheese, and all other ingredients but sour cream, tortillas, and oil. Heat 1/2 inch of oil in a deep skillet until hot. Fry tortillas, one at a time, until crisp and golden. Drain on paper towels. Spoon chicken mixture evenly onto fried tortillas. Sprinkle with remaining cheese. Place on baking sheets and broil for 30 seconds or until cheese melts. Remove from oven
and top with sour cream.
Serves 6.
Preparation Time:
Preparation Time:
15 Minutes
Personal Notes:
Personal Notes:
I like to use rotisserie chicken and shred it. It makes the prep time much quicker.

 

 

 

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