By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

Mexican Chicken Salad

Summer is salad season. And, this recipe for Mexican Chicken Salad is a delicious main dish salad that’s perfect for summer dining. Crispy, hot chicken tops a cool salad of mixed greens, corn, sliced black olives, tomatoes and green onion, along with a sprinkling of shredded cheese. A simple dressing of sour cream mixed with prepared salsa and taco seasonings, adds additional Mexican flair to the salad.

The oven-fried chicken gets a flavor kick from a coating of dry breadcrumbs mixed with taco seasoning. The recipe calls for 1 tablespoon plus 1 teaspoon of seasonings, so I recommend purchasing jars rather than envelopes of this seasoning blend to avoiding using a partial packet. Although I’ve called for boneless, skinless chicken breast halves here, the recipe works equally well with chicken tenders. Simply decrease the baking time to 15 minutes.

I’ve limited the toppings on this salad to a few key ingredients, but feel free to add crushed tortilla chips, chopped cilantro, diced avocado and sliced jalapeno peppers to the mix. Fresh limeade or frozen Margaritas are all you’ll need to complete this Mexican-inspired meal.

  • 1/4 cup butter or margarine
  • 1 cup sour cream
  • 1 cup salsa
  • 1 teaspoon plus 1 tablespoon taco seasoning mix, divided
  • 2 eggs, beaten
  • 1 1/2 cups dry breadcrumbs
  • 4 boneless, skinless chicken breast halves
  • 1 bag salad greens
  • 1 11.5-ounce can Mexicorn, chilled and drained
  • 4 ounces sliced black olives
  • 1 medium tomato, cut into wedges
  • 2 green onions, thinly sliced
  • 1 cup shredded Cheddar or Monterey Jack cheese

Preheat oven to 375 degrees F and place 4 dinner plates in freezer to chill. Combine sour cream, salsa and 1 teaspoon taco seasoning in a small bowl. Cover and refrigerate. 

Place the butter or margarine in a 9-inch oven-proof baking dish. Place the dish in the oven, and remove when butter is melted, about 5 minutes. 

Combine breadcrumbs and taco seasoning mix in a pie plate or plastic bag. Place beaten eggs in a pie plate or shallow bowl. Dip chicken breasts first into the egg, then into the seasoned breadcrumbs, coating well on both sides. Place chicken in the preheated baking dish, turning to coat both sides with the butter. When all chicken 4 breasts are coated, place in the oven and bake for 30 to 35 minutes, until chicken is done. 

Remove chicken from oven. Divide the salad greens evenly among the 4 chilled dinner plates. Divide the corn, olives, tomatoes, green onions and shredded cheese evenly among the plates. Top each salad with a chicken breast, and pass the sour cream and salsa dressing at the table.

Makes 4 servings.