MEXICAN STYLE CHICKEN SALAD RECIPES

Steps:

• Combine chicken and the water in a large skillet. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is tender and no longer pink. Drain well. Cool chicken. Cut into cubes.
• Meanwhile, cook potatoes and carrots in a medium saucepan in boiling salted water about 10 minutes or until vegetables are crisp-tender, adding zucchini and frozen peas for the last 3 to 5 minutes of cooking. Drain and cool.
• Drain jalapeno peppers, reserving 2 tablespoons juice. Cover and chill jalapeno peppers. Stir together reserved jalapeño pepper juice and mayonnaise dressing in a small bowl.
• Combine chicken, potatoes, carrots, zucchini, peas, and tomato in a large bowl. Gently fold in mayonnaise dressing mixture. Cover; chill for 1 hour.
• Divide lettuce among 4 dinner plates. Spoon chicken mixture over lettuce. Top with jalapeno peppers. Garnish with radishes and tortilla chips, if desired. Makes 4 servings.

Steps:

• Heat 3 tablespoons oil in a skillet over medium. When oil is shimmering, add tortilla strips, and cook, stirring often, until strips are golden and crisp, 4 to 5 minutes. Drain on paper towels, and let cool 5 minutes. Combine romaine, chicken, honeydew, queso fresco, and pepitas in a large bowl. Whisk together lime juice, Fresno chile, pepper, salt, and remaining 1/4 cup oil in a small bowl. Drizzle over salad; toss to combine. Top with crispy tortilla strips.