Mexican salad recipe with chicken and ketchup intersection

Home Vegetable salads

Mexican salad is an abundance of flavors, colors and aromas. This appetizer will decorate any menu. The lard turns out incredibly tasty, spicy, moderately spicy and full of vitamins. This dish is usually incredibly simple and easy to prepare. A Mexican salad includes any vegetables, herbs and even fruits.

The main ingredients are legumes and avocado.

An interesting addition is lime, cilantro and chili. Some salads add meat components, most often chicken.

Serve Mexican salad with tortillas or nachos. Corn chips would be an interesting addition. Before serving, it is recommended to let the appetizer steep, and if the dish is warm, serve immediately after creation. Before preparing the appetizer, the dish can be decorated with herbs, a beautiful serving form in a culinary ring, or a pillow made of lettuce leaf.

How to cook Mexican salad - 15 varieties

1. Classic Mexican salad "Pico del gado"
2. Mexican coleslaw
3. Hearty salad without cooking - “Mexico”
4. Rice salad with vegetables
5. Flavorful vitamin salad with avocado
6. Mexican Potato Salad
7. Hearty Mexican salad with corn on the cob
8. Meat salad with olives
9. Mexican chicken salad
10. Mexican Christmas salad
11. Meat salad with avocado
12. Pepper Salad with Chicken
13. Warm salad with chicken
14. Bean salad
15. Mexican Heart Salad

Step-by-step preparation

1. Before preparing a Mexican salad, make a marinade for the onions to rid the vegetable of unpleasant bitterness. Pour a tablespoon of vinegar (or freshly squeezed lemon juice) into a small bowl, add a small amount of sugar essence and salt.
2. Peel the onion and finely chop the vegetable into cubes. Pour onion pieces into the liquid mixture, stir and leave the vegetable to infuse for fifteen minutes. For a faster method of pickling, simply pour boiled water over the onions.
3. Instead of onions, you can use sweeter purple onions. But this type of onion can also have a bitter taste, so it is advisable to marinate it before adding it to a spicy salad.
4. Cauliflower is disassembled into inflorescences and boiled in boiling, pre-salted water for five minutes. Transfer the finished cabbage to a flat plate and leave to cool completely.
5. For a more convenient option for creating a Mexican salad, you can not cook the vegetable forks, but simply pour boiled water over them for five minutes. This time will be enough for the cabbage to become soft on the outside and remain crispy on the inside.
6. The chicken breast is thoroughly washed, excess veins, fat and skin are removed from the meat, and then boiled in water with the addition of salt. The meat is cooled, cut into small cubes or separated into fibers by hand.
7. Bell peppers are washed with cold water, dried on paper napkins, the vegetable is freed from the stalk and seeds, and cut into thin strips. According to the recipe, the Mexican chicken salad will acquire even more brightness if you use both red and yellow bell peppers to create it.
8. The cucumber in a Mexican salad should be fresh, firm and crunchy, so a watery or slightly wilted vegetable will not work here. The peel of the cucumber is carefully cut off, and the fruit itself is cut into proportional cubes.

Classic Mexican salad "Pico del gado"

A juicy classic tomato salad with a spicy aftertaste will be a good addition to meat and fish dishes.

Ingredients:

• Onion - 1 pc.
• Pepper
• Garlic - 1 clove
• Hot green chili - 1 pc.
• Tomatoes – 500 g
• Salt
• Olive oil - 1 tbsp.
• Cilantro - 3 sprigs

Preparation:

Chop the tomatoes into very small cubes.

Grind the herbs, garlic, onion, chili and garlic into a fine paste.

For a more uniform consistency, beat the butter with the aromatic ingredients in a blender.

Mix the tomatoes with the sauce until tasteful and serve.

Mexican coleslaw

A fragrant and tasty salad of fresh vegetables will perfectly complement tortilla and bean dishes.

Ingredients:

• Green onions - ½ cup
• Mayonnaise - 2 tbsp.
• Chopped cilantro - ¼ cup
• Salt
• Olive oil - ½ cup
• Red cabbage - 1 head
• Red chili pepper - 2 pcs.
• Wine vinegar - ¼ cup
• Sweet red onion - 1 head

Preparation:

Grind the herbs, mayonnaise, oil, vinegar, onion and vinegar with chili using a blender.

Chop the cabbage into small strips.

Combine ingredients and mix. Let the salad sit for at least half an hour, then serve.

Hearty salad without cooking - “Mexico”

A delicious and incredibly nutritious salad that is quick and easy to prepare.

Ingredients:

• Bell pepper - 2 pcs.
• Smoked sausage – 200 g
• Pepper
• Cheese - 200 g
• Pickled cucumber - 1 pc.
• Corn - 1 can
• Salt
• Tomatoes - 3 pcs.
• Mayonnaise
• Green onions - 1 bunch

Preparation:

Chop peppers, sausage, tomatoes and cucumbers into small strips.

Chop the greens.

Combine all ingredients, add spices and mayonnaise.

MEXICO SALAD WITH CHICKEN, BELL PEPPERS AND KOREAN CARROTS

Delicious “Mexico” salad is the first to be swept from the table

A salad made from chicken meat, Korean carrots and bell peppers is truly easy to prepare, but is not inferior to gourmet and festive salads. Easy, fast and incredibly tasty, that’s all about the “Mexico” salad!

boiled chicken meat, bell pepper, (red, meaty) Korean carrots (if very long, cut into several pieces), all ingredients in equal proportions mayonnaise

Rice salad with vegetables

An interesting Mexican-style salad with a spicy dressing and juicy vegetables.

Ingredients:

• Green onions – 35 g
• Lime juice - 2 tbsp.
• Red bell pepper - 1 pc.
• Salsa sauce - 100 g
• Rice - 2.5 cups
• Green peas - 25 g
• Italian salad dressing - 100 g
• Fresh corn grains - 220 g
• Chopped cilantro - 35 g

Preparation:

Grind all ingredients into small cubes.

Boil the rice, rinse the cereal and cool to room temperature.

Mix ingredients, add salsa, lime juice and dressing.

Rich taste and bright colors

Mexican cuisine is a whirlwind of bright colors and rich flavors; it has absorbed all the best that the Spaniards and French could give, harmoniously incorporating European traditions into the rich culture of the Indians.

All over the world, chefs prepare a simple but amazing Mexican salad; such an appetizer is always popular for its appetizing appearance and spicy spiciness.

There are many recipes for Mexican salads; they are prepared from almost any ingredients that are on hand, always accompanied by aromatic dressing with a variety of spicy seasonings.

A Mexican salad can be entirely vegetable; in this case, both fresh and boiled or pickled vegetables, as well as fruits, are added to it.

Flavorful vitamin salad with avocado

A nutritious and tasty salad with vegetables and original dressing for a festive feast.

Ingredients:

• Cucumbers – 150 g
• Canned corn – 120 g
• Lettuce leaves - a bunch
• Canned red beans – 120 g
• Tomatoes – 200 g
• Avocado - 1 pc.
• Bell pepper – 150 g

Refueling:

• Boiled egg yolk - 2 pcs.
• Olive oil - 4 tbsp.
• Dry mustard - 1 tsp.
• Dried parsley - 1/2 tsp.
• Lime juice - 3 tbsp.
• Cilantro - a small bunch
• Green chili pepper
• Salt
• Shallots - 1 pc.

Preparation:

Whisk all the dressing ingredients to prepare the sauce.

Grind all ingredients into small pieces.

Peel the avocado and cut into slices.

Sprinkle the fruit with citrus juice so that it does not lose its light color.

Mix ingredients with sauce.

How to do

This Mexican Quinoa Salad recipe is quick, easy, and easy to make.

It's also a great meal prep meal during a busy week or for a family picnic or casual dinner.

website ¼ cup coriander and remaining dressing ingredients in high speed blender

, like
a Nutribullet
or
a small mini-prep food processor.
the mixture for 20-30 seconds or until emulsified.

Combine quinoa and sauce in a large bowl. Mix to completely coat the quinoa.

mixture in corn, beans, tomatoes and red onions.

Refrigerate for 30 minutes or up to overnight.

Top Salad with diced avocado and remaining coriander before serving.

Mexican Potato Salad

A tasty and easy-to-make salad will fill you up perfectly and will be a good option for dinner.

Ingredients:

• Olive oil - 1 tsp.
• Avocado - 1 pc.
• Cilantro - 2 tbsp.
• Tomatoes - 2 pcs.
• Lemon juice - 1 tsp.
• Onion - 1 head
• Green chili - 1 pc.
• Potatoes - 4 pcs.
• Salt - to taste
• Garlic - 1 clove
• Fresh yellow pepper - 1 pc.

Preparation:

Chop all vegetables into small cubes.

Peel the avocado and add citrus juice.

Chop the greens and chili, pass the garlic clove through a press.

Boil the potatoes and cool.

Add oil to all mixed ingredients and season to taste.

Recipe 6: Salad with Red Beans and Mexican Ham

• Cooked red beans 1 cup
• Canned corn 100 g
• Ham 150 g
• Cherry tomatoes 1 piece
• Chili pepper 1 pc.
• Cilantro 0.5 bunch
• Garlic 2-3 cloves
• Green salad 0.5 bunch
• Olive oil, wine vinegar for dressing
• Salt, black pepper, dry aromatic herbs and spices

If you decide to prepare a salad with red beans using a canned product, the task is greatly simplified. dry beans should be soaked in cold water the day before, and then cooked at low boil in a large amount of water until soft. It is important that the beans remain whole, so you should not force the boiling. Ready-made canned corn is sold in small and large jars. Fresh herbs and vegetables are on sale all year round. It is better to take a little fatty ham, it is better fried.

If the ham has bones and skin, they must be carefully cut off. Cut the ham into cubes, twice as large as the vegetables for the vinaigrette. Heat a dry frying pan and, stirring, fry the pieces of ham over medium heat. Fatty pork will render out some of the fat. There is no need to overcook the meat, the ham is already ready to eat, you just need to fry it.

Drain all the liquid from the jar of corn. If canned beans are used in the salad, they must be rinsed. Add red beans and corn to the fried ham. Stirring, fry everything together for 2-3 minutes. Then transfer the pork, corn and beans to a bowl and let them cool a little. they should be warm, but not hot.

Finely chop the green cilantro with a knife. Peel and chop the garlic - not very finely. mix cilantro and garlic, salt and pepper well. It is better to use just coarsely ground black pepper. Add 1-2 pinches of dry aromatic herbs – oregano, savory, dill, etc.

Add prepared herbs to the cooled meat with red beans and corn and mix. The salad with beans just needs to be dressed. For the sauce, you can mix 2-3 tbsp. olive or any vegetable oil and 1 tsp. wine or balsamic vinegar. Shake the dressing with a fork, but pour the salad only before serving directly on the plate.

For serving, it is better to use large plates rather than salad bowls. Place a few washed and dried green salad leaves on a plate - lettuce, oakleaf, romaine, you can put a handful of arugula. Place hot peppers, cut into rings, on top and pour over the prepared dressing.

Serve the salad as an appetizer or as a main dish. The salad mixture is quite filling due to the presence of beans and meat. The proportions of ingredients are very arbitrary, they can be changed within a wide range. If desired, the salad can be made without ham - a vegetarian option.

Hearty Mexican salad with corn on the cob

A simple and delicate-tasting salad with legumes will perfectly diversify the daily menu.

Ingredients:

• Chili pepper - 1 pc.
• Salt
• Green onions - 2 feathers
• Mayonnaise - 0.5 cups
• Lime - 2 pcs.
• Corn cobs - 6 pcs.
• Bell pepper - 1 pc.
• Curd cheese - 180 g
• Freshly ground black pepper
• Bunch of cilantro - 1 pc.

Preparation:

Remove kernels from cobs.

Grind pepper, onion, herbs and chili.

Mix the ingredients, add lime wedges, mayonnaise and cheese.

Bring the dish to taste and serve.

Meat salad with olives

A delicious and easy to create salad that can be created in just a few minutes!

Ingredients:

• Canned corn - 200 g
• Smoked lard - 150 g
• Sweet pepper - 200 g
• Olives - 150 g
• Onions - 30 g
• Olive oil

Preparation:

Chop the pepper and onion into arbitrary pieces.

Cut the lard into strips and olives into rings.

Season the salad with oil and serve.

Mexican chicken salad

Healthy and vitamin salad with chicken and vegetables for your table!

Ingredients:

• Red beans - 1 can
• Greenery
• Corn - 1 can
• Bell pepper - 1 pc.
• Boiled chicken breast – 400 g
• Red onion - 1 pc.
• Tomato - 2 pcs.

For the sauce:

• Garlic - 2 cloves
• Honey - 2 tbsp.
• Dried thyme
• Apple cider vinegar - 2 tbsp.
• Red bell pepper
• Mustard - 2 tbsp.
• Red hot pepper
• Vegetable oil - 50 ml.
• Black pepper

Preparation:

Blend all sauce ingredients in a blender to obtain a thick dressing sauce.

Grind boiled meat and vegetables.

Combine all ingredients, place on a plate and serve.

Description of preparation:

Prepare pre-chopped chicken and vegetables. Cover and store in the refrigerator until lunchtime. When you're ready to eat, simply assemble, dress, and toss! The combination of textures and flavors in this recipe is truly amazing. Very good presentation, serve the salad in bowls formed from corn tortillas, which you can buy at the supermarket. Remember the recipe for how to make Mexican chicken salad, you will need it more than once!

Ingredients apple cider vinegar - 150 milliliters honey - 3 tbsp. spoons cumin - 2 teaspoons chili powder - 1 tbsp. spoon salt - 1/4 teaspoons cayenne pepper - 1/8 teaspoons olive oil - 2 tbsp. spoons of chicken fillet - 4 pieces (chicken breasts without skin, halves) salt - 1/2 teaspoons garlic - 3 cloves (chopped) corn - 450 grams (frozen) red onions - 250 grams (chopped) cherry tomatoes - 500 grams black beans - 425 grams (pre-washed and dried) red bell peppers - 2 pieces (chopped) mixed lettuce leaves - 280 grams avocado - 2 pieces (peeled and chopped) Pepper Jack cheese - 500 grams (American semi-hard cow's milk cheese with the addition of hot peppers ) sour cream - 250 Milliliters salsa - 280 Milliliters corn tortilla (tostado) - 8 pieces (for serving, if desired) Number of servings: 8

Cooking instructions Step 1

Sauce: In a small bowl, combine apple cider vinegar, honey, cumin, chili powder, 1/4 teaspoon salt and cayenne pepper, whisk well, set aside. If you are preparing the salad ingredients ahead of time, refrigerate this dressing.

Step 2

Heat olive oil in a frying pan. Sprinkle the chicken with 1/2 teaspoon salt, then fry it in the skillet with the garlic, stirring frequently, cooking for 5 to 7 minutes on both sides.

Step 3

Combine prepared chicken, corn, red onion, tomatoes, black beans and red pepper in a large bowl. Stir in apple cider vinegar. Cover and refrigerate mixture for at least 1 hour. (I usually cook the chicken and vegetable mixture until this point and refrigerate until the next day.)

Step 4

When you're ready to eat, combine chicken and vegetable cuts in a pretty salad bowl. Serve the salad with avocado, cheese, chips, sour cream and salsa. Let everyone at the table dress their salad as desired.

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Mexican Christmas salad

A simple but very rich in taste salad originally from Mexico for a festive feast.

Ingredients:

• Chopped cilantro - 1 tbsp.
• Pineapple - 1 pc.
• Rice vinegar - 50 ml.
• Bananas - 2 pcs.
• Lettuce - 1 pc.
• Watercress - 1 cup
• Oranges - 2 pcs.
• Peanuts – 50 g
• Cream 20% - 100 ml.
• Apple - 1 pc.
• Chili pepper - 2 pcs.
• Pomegranate seeds - 30 g

Preparation:

Grind all peeled fruits and herbs. Sprinkle the ingredients with vinegar.

Mix the ingredients and season with a mixture of cream and chopped chili.

Meat salad with avocado

Juicy, simple and delicious chicken and avocado salad for a light and satisfying dinner.

Ingredients:

• Lettuce
• Red beans - 100 g
• Green onions – 25 g
• Cherry - 100 g
• Red onion - 75 g
• Fried chicken breast - 1 pc.
• Sweet pepper - 100 g
• Sweet corn – 75 g
• Fresh coriander – 20 g

For the sauce:

• Garlic - 1 clove
• Avocado - 2 pcs.
• Salt - 1 tbsp.
• Lime juice
• Olive oil - 60 ml.
• Chili - 1 tsp.
• Fresh coriander

Preparation:

Grind all ingredients in a blender into a thick sauce.

Chop the salad ingredients into cubes or lengthwise pieces.

Add corn, beans and chopped coriander.

Stir the dish and serve.

Lime and coriander sauce

The vast majority of the flavors in this Mexican quinoa salad come from the homemade lime-cilantro dressing.

Here are the ingredients and some substitution ideas you'll need for this:

• Coriander – Fresh coriander is an absolute must! Don't try to replace it with dried coriander.
• Lime – Fresh lime juice is also crucial. However, you can try another option with lemon or orange juice.
• oil – It is better to use a mild, neutral-tasting oil, such as olive or avocado.
• Spices – A mixture of cumin, paprika, salt and pepper is added to really enhance the flavors of Mexican cuisine.
• Sweetener – Agave nectar or honey is used to add a sweet touch. You can skip this if you avoid sugar.

Pepper Salad with Chicken

A light and easy-to-create salad with meat will diversify your holiday snack menu well.

Ingredients:

• Olives - 2 tbsp.
• Chicken fillet - 2 pcs.
• Mayonnaise - 3 tbsp.
• Onion - 1 head
• Sugar - 1 tsp.
• Celery root - 1 pc.
• Green salad - 8 sheets
• Sweet pepper - 1 pc.

Preparation:

Chop chicken, herbs and vegetables into cubes.

Add olives, sugar and mayonnaise to the salad.

Tear lettuce leaves with your hands.

This way, the lettuce leaf will not lose its appearance when served.

Place the dish on a bed of leaves and serve.

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Warm salad with chicken

A hearty, flavorful, warm salad for holiday serving.

Ingredients:

• Canned beans - 1/2 cup
• Chili pepper - 2 tsp.
• Corn - 1/2 cup
• Paprika - 4 tsp.
• Chicken breasts - 2 pcs.
• Red bell pepper - 1/2 pcs.
• Greens - 1 pack
• Sunflower oil - 2 tbsp.

For the sauce:

• Mustard - 3 tsp.
• Freshly ground pepper
• Sugar - 2 tsp.
• Olive oil - 150 ml.
• Wine vinegar - 2 tbsp.
• Salt

Preparation:

Grind the pepper and mix with beans and corn. Mix the ingredients.

Mix all ingredients for dressing the snack.

Chop the breasts into lengthwise slices.

Combine paprika and chili, roll chicken pieces in the mixture and fry the meat until cooked.

Combine the ingredients and mix thoroughly.

Drizzle the dressing generously over the dish and serve warm.

Spicy Mexican salad with cucumbers and beans

The recipe for this healthy Mexican salad contains a lot of bright vegetables and herbs. The dish is prepared without mayonnaise; the dressing is olive oil with various additives. The pungent taste and aroma of spices stimulate the appetite, sweet peppers, tomatoes with chicken and beans add spice and juiciness.

• 300 grams of chicken fillet;
• small can of corn 200 grams;
• can of beans 250 grams;
• 1 tomato;
• 1 sweet red bell pepper;
• cucumber;
• 3 tablespoons olive oil;
• a teaspoon of wine vinegar;
• garlic;
• juice from half a lemon;
• spices, herbs.

1. Chicken fillet should be boiled, cooled, divided into small pieces and peppered.
2. Tomatoes, peppers, cucumbers need to be washed and cut into small cubes. You need to drain the juice from cans of corn and beans.
3. The dressing is prepared separately. The oil is mixed with chopped garlic, lemon juice, wine vinegar, and spices.
4. All products should be mixed carefully, adding aromatic oil and herbs.

• You can use any beans, red, yellow or white.
• Before serving, leave the salad to sit in the refrigerator for about an hour.

Bean salad

A nutritious protein salad with beans and vegetables for a versatile serving.

Ingredients:

• Avocado - 2 pcs.
• Black beans - 150 g
• Cherry – 150 g
• Lemon juice - 1 tsp.
• Fresh corn - 1 pc.
• Onion - ½ head
• Feta cheese - 150 g
• Garlic - 1 clove
• Ground black pepper
• Olive oil - 5 tbsp.
• Green salad - 1 pc.
• Modena Balsamic Vinegar

Preparation:

Chop the vegetables into slices and cubes and sprinkle with citrus juice.

Add green leaves, beans and corn to the salad, add cheese cubes and onions.

Squeeze out a clove of garlic. Season the appetizer with balsamic and butter.

Choose where to save the recipe:

Ingredients:

• Avocado – 2 pcs.
• Cherry tomatoes – 300 g
• Sweet yellow pepper – 150 g
• Canned beans – 420 g 1 can
• Corn – 400 g 1 can canned
• Red onion – 70 g
• Chili pepper - to taste
• Cilantro – 2 tbsp. fresh, chopped
• Lemon juice – 3 tbsp.
• Garlic – 1 tooth.
• Honey – 1 tbsp. liquid
• Olive oil – 50 g
• Salt - to taste
• Black pepper - optional
• Lemon zest – 0.5 tsp.

Preparation:

First, let's take care of the avocados (I have small ones). You need to wash it and cut it lengthwise into 2 parts. Select a bone and discard it. There are several varieties, and each is cleaned differently - some jump straight out of the skin (walk along the edge with a knife), others need to be cut off. So act on what you bought.

Cut the pulp into cubes (about one and a half centimeters), throw into a bowl and sprinkle with lemon juice (1 tablespoon, the remaining 2 will be used for dressing). Why is this being done? So that the avocado does not darken so quickly, which is typical for it.

Next are the tomatoes. Cherries should be thoroughly washed and cut into 2 or 4 parts depending on their size. I don't recommend other tomatoes because these little guys are really tasty and sweet in a salad.

Wash the lemon thoroughly and pour boiling water over it. Using a fine grater, remove the zest. Half a teaspoon is about the zest of half a medium lemon. We remove only the topmost yellow layer, without touching the white one, which is bitter.

I prefer yellow paprika (sweet pepper). You can use red as well as orange. I categorically don’t like the green one there, but this is, of course, subjective.

Wash and remove stems and seeds from peppers. Cut into cubes and add to the bowl with our tomatoes. We also send the lemon zest there.

Next are beans and corn. The net weight indicated is the entire contents of the can. Open and drain the liquid. We add both to the contents of the bowl. Chopped cilantro goes there too. It adds a unique twist to the dish; with parsley or dill it won’t be the same at all. I have fresh frozen cilantro from the summer, which stores perfectly in a jar in the freezer. Well, if you absolutely can’t stand cilantro, then add parsley, what can you do?