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Mexican Chicken Salad Recipe


2 (4 ounce) cans dill pickle relish

1/2 cup fresh salsa

1/4 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup shredded Cheddar cheese

1/4 cup diced green bell pepper

1 cup chopped green bell pepper

1 medium onion, chopped

2 tablespoons cornstarch

1 pinch salt

1/2 teaspoon pepper powder

1 cup chopped tomatoes


In a medium bowl, mix relish, salsa, onion, bell pepper, cheese and green pepper. Mix thoroughly.

Heat a large frying pan or wok over medium high heat. Coat pan with cooking spray.

In a medium bowl, mix relish mixture, salsa, onion, bell pepper, green bell pepper, and cornstarch. Mix thoroughly. Place the potatoes in the pan and spread lightly.

Slice the chicken into 1/2 inch strips. Place the chicken pieces in the pan with half of the relish mixture. Top the chicken with half of the salsa mixture. Fry in a single layer for about 5 minutes on each side.

When browning, scoop the egg whites into a large bowl. Pour 1/4 of the relish mixture into the center of each egg white, just above the border of the white. Fold the remaining half of the relish mixture over the chicken strips. Sprinkle remaining half of relish mixture over the chicken strips.

Heat oil in a large heavy skillet or wok over medium high heat. Fry chicken until golden, about 5 minutes. Remove from skillet and cut chicken into strips. Place the strips on a plate and roll the skin side up.

Remove the skillet from heat. Stir in the cornstarch mixture from the skillet and pour over the chicken strips. Cover and allow skin to cook for about 1 minute. Remove from skillet and place the skin side up in the skillet. Fry for about 2 minutes on each side.

Remove chicken from skillet and place in the pan with relish mixture. Fry for about 5 minutes, or until chicken is cooked through. Remove each piece of chicken and place on separate plates. Serve hot or cold.


illiy writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone, but they were delicious and wil be for years to come. Although somewhat time intensive, I found the chopping to be quite painless. I would still recommend it to anyone, great texture and delicious.