Appetizer/Small Plates

Kickin’ Chicken Salad

Kick the lunchtime standard up a notch with the southwestern flavors of lime, cilantro, and ancho chile, along with onion, avocado, and roasted corn.
  • 0:20 TIME
  • 4 Portions
  • 666 calories



Vegetable oil4 fl oz
Chicken breast fillets, skinless, boneless, diced2 lb
Lime juice, fresh2 fl oz
Red onions, julienne6 oz
Whole kernel corn, canned, drained20 oz
Avocados, whole3 ea
Minor’s® Sautéed Vegetable Base (Mirepoix) No Added MSG* Gluten Free3 oz
Minor’s Ancho Flavor Concentrate Gluten Free6 oz
Cilantro, fresh, chopped1 cup
Corn tortilla, 6-inch12 ea



  1. Heat 2 fl oz of the vegetable oil in a large sauté pan over medium heat, add chicken and sauté until browned and cooked through, remove and chill.
  2. Toss the lime juice and red onion together, chill and allow to marinate.
  3. Heat remaining vegetable oil in a large sauté pan and cook corn until browned; chill and mix with the chicken and half of the red onions.
  4. Cut the avocados in half, remove pit, and scoop out the flesh. Mash together with the Vegetable Base (Mirepoix) and Ancho Flavor Concentrate.
  5. Combine the chicken and avocado mixture and add 3/4 cup cilantro; mix well and refrigerate.
  6. Fry the tortillas until crisp.
  7. Place 3/4 cup chicken salad on each tortilla; top with the remaining red onions and cilantro.

*No added MSG other than that which is naturally occurring in the yeast extract


Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy666 kcal
Protein48 g
Fats, total27 g
Carbohydrate, total64 g
Sugars, total11 g
Fats, saturated3 g
Fiber, total dietary12 g
Sodium3136 mg
Calcium121 mg
Cholesterol116 mg
Iron6 mg
Vitamin C98 mg
Vitamin D9 IU