Mexi Chicken Salad

Mexi Chicken Salad
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 390.0
  • Total Fat: 14.5 g
  • Cholesterol: 52.5 mg
  • Sodium: 1,100.0 mg
  • Total Carbs: 38.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 24.0 g

View full nutritional breakdown of Mexi Chicken Salad calories by ingredient
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This is a salad that I created with leftovers in the fridge This is a salad that I created with leftovers in the fridge
Number of Servings: 1


    2 1/2 Cups of Romaine Lettuce
    4 Tablespoons of Salsa
    1 Serving of Steam fresh Mixed Vegetables by Birds Eye
    1/2 Cup of Purdue Short Cuts Carved Chicken Breast (Sliced into bite-size)
    1 Serving of Tortilla Chips (Crumbled, Approximately 7 Chips)
    1/8 cup of Shredded Mexican Cheese


Serves One Person:
Prep Work:
Chop 2 1/2 cups of romaine lettuce
Measure 4 tablespoons of Salsa
Crumble the tortilla Chips (break into smaller pieces)
Place all three items in mixing/salad bowl
Measure out 1/8 cup of shredded cheese and place to the side

Steam Mixed Vegetable in the microwave (per instructions on package). Measure one portion and place in mixing bowl with the other ingredients & store the remainder in fridge.
Remove one portion of the Perdue Short Cuts Carved Chicken Breast from package, and heat in microwave (35-45 seconds).
*Cut the chicken into bite size pieces

Add the Chicken & mix "Toss" all ingredients in large salad bowl.

Place the salad on a plate & sprinkle the cheese on top.
This recipe is designed to serve one person as the main (only) course for either lunch or dinner meal. You can multiple the ingrediants' serving sizes in order to create the salad to serve additional people.
**Because I used items available to me at the time of creation, you may wish to substitute the tortilla Chips with Baked Tortilla Chips & substitute a fat free shredded cheese in order to decrease the amount of fat & calories in the recipe.

Number of Servings: 1

Recipe submitted by SparkPeople user DAKOTANMISTY.

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