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5-Ingredient Crab Salad
Lunch Mexican

5-Ingredient Crab Salad

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt butter in a medium skillet over medium-high heat. Add onion and green pepper; sauté until tender, about 3 minutes. Stir in crabmeat; saute 3 minutes more.
  2. 2 Transfer crabmeat mixture to a medium bowl. Fold in mayonnaise until well combined. Serve warm or cold.

By PBLAZ

One - Two - Three - Mexican Macaroni Salad
Lunch Mexican

One - Two - Three - Mexican Macaroni Salad

4.3

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Rinse under cold running water; drain.
  2. 2 Combine salsa, mayonnaise, olives, bell pepper, garlic powder, salt, and black pepper in a large bowl; mix well. Stir in pasta until thoroughly coated. Cover and refrigerate before serving, at least 1 hour.

By JOSLYN H

Simple Sweet and Spicy Chicken Wraps
Lunch Mexican

Simple Sweet and Spicy Chicken Wraps

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Make the sauce: Mix mayonnaise, cucumber, honey, cayenne pepper, and black pepper together in a bowl until smooth. Cover and refrigerate until needed.
  2. 2 Make the wraps: Heat olive oil in a skillet on medium-high heat. Add chicken strips; cook and stir until they start to turn golden and are no longer pink in the middle, about 8 minutes. Stir in salsa, honey, and cayenne pepper. Reduce the heat to medium-low; simmer, stirring occasionally, until flavors have blended, about 5 minutes.
  3. 3 Stack tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
  4. 4 Spread each tortilla with 1 tablespoon mayonnaise-cucumber sauce, top with a layer of spinach, and arrange about 1/2 cup of the chicken mixture on top.
  5. 5 Fold the bottom of each tortilla up about 2 inches, and start rolling from the right side. When wrap is halfway rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

By Nuclear Rich

Southwestern Chicken Salad
Lunch Mexican

Southwestern Chicken Salad

3.9

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
  2. 2 In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
  3. 3 Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

By LINDA W

Mexican Street Corn-Chicken Salad
Lunch Mexican

Mexican Street Corn-Chicken Salad

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
  2. 2 Add chicken, corn, and olives to dressing and toss to coat.
  3. 3 Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

By Christa Lewis

Kiki's Mexican Chicken Salad
Lunch Mexican

Kiki's Mexican Chicken Salad

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 In a large bowl, gently mix chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
  2. 2 In a separate bowl, mix sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour before serving.

By KIKI810

Carne Asada Sandwich
Lunch Mexican

Carne Asada Sandwich

5.0

Prep
40 min
Cook
20 min
Total
360 min

Instructions

  1. 1 Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
  2. 2 Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
  3. 3 Preheat oven to 500 degrees F (260 degrees C).
  4. 4 Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
  5. 5 Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
  6. 6 Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

By Allrecipes

Grilled Cheese with Mayo
Lunch American

Grilled Cheese with Mayo

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Spread 1/2 of the mayonnaise onto one side of a slice of bread; place, mayonnaise-side down, in a skillet. Top with American and pepper Jack cheeses. Spread remaining mayonnaise onto one side of remaining slice of bread; place, mayonnaise-side up, on top of cheese.
  2. 2 Cook sandwich in the skillet over medium heat until cheese melts and bread is golden brown, about 2 1/2 minutes per side.

By SHORECOOK

Perfectly Crispy Grilled Cheese
Lunch American

Perfectly Crispy Grilled Cheese

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Spread one bread slice with mayonnaise. Place bread, mayonnaise-side down, onto a hot skillet. Add cheese slices. Spread the remaining bread slice with mayonnaise and place on top of the cheese with the mayonnaise facing up.
  2. 2 Cook until lightly browned on one side. Flip over and cook until cheese is melted.

By Hellmann's

Grown-Up Egg Salad Filling
Lunch

Grown-Up Egg Salad Filling

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine mayonnaise and Cajun seasoning in a medium bowl; go easy on the spice if you don't like a lot of heat. Add eggs and mash with a fork. Add Cheddar cheese and crumbled cooked bacon. Mix until thoroughly combined. Refrigerate until ready to serve.

By thedailygourmet

Sweet Potato Salad
Lunch

Sweet Potato Salad

4.1

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly.
  2. 2 In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.

By Christal Holloman

Grilled Panini Sandwich Without a Panini Maker
Lunch American

Grilled Panini Sandwich Without a Panini Maker

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Spread mayonnaise onto one side of each bread slice. Layer ham, provolone cheese, and roasted red bell pepper onto one slice, then top with the remaining slice, mayonnaise-side down.
  2. 2 Heat a grill pan over medium heat. Place sandwich onto the hot pan. Place another heavy pan onto the sandwich, then add two heavy cans to the top pan. Press down on the cans to compress the sandwich. Reduce the heat to medium and cook for 3 to 4 minutes. Flip the sandwich, replace the pan and cans, and cook until cheese is melted, 3 to 4 more minutes.

By Jacquita

Colorful Broccoli Salad
Lunch

Colorful Broccoli Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Whisk mayonnaise, sugar, and vinegar together in a bowl.
  2. 2 Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Drain bacon on paper towels.
  3. 3 Mix broccoli, bacon, onion, and Cheddar cheese in a large bowl. Pour dressing over broccoli mixture; toss to coat.

By 1940's girl

Peanut Butter, Mayonnaise, and Lettuce Sandwich
Lunch American

Peanut Butter, Mayonnaise, and Lettuce Sandwich

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spread 1 slice bread with peanut butter; place lettuce on top. Spread remaining 1 slice bread with mayonnaise; place on top lettuce, mayonnaise-side down, to make a sandwich.

By Jackie

Dennie's Fresh Lobster Salad
Lunch American

Dennie's Fresh Lobster Salad

4.6

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.

By DeniseM

Hot Corned Beef and Cheese Sandwiches
Lunch

Hot Corned Beef and Cheese Sandwiches

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Mix corned beef, Swiss cheese, mayonnaise, and relish together in a bowl. Spread onto hamburger buns and wrap each sandwich in aluminum foil.
  3. 3 Bake in the preheated oven until heated through, 20 to 25 minutes.

By Brenda Smith

John's Pimento Cheese Spread
Lunch American

John's Pimento Cheese Spread

4.5

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Stir together the Cheddar cheese, pimentos, and garlic powder. Stir in the mayonnaise a little at a time, until the spread reaches your desired consistency. Refrigerate for 2 hours to let the flavor develop.

By Rhonda Brock Fuller

Grilled Tomato and Feta Sandwich
Lunch

Grilled Tomato and Feta Sandwich

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
  2. 2 Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
  3. 3 Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.

By NicoleMcmom

Cucumbers and Egg Salad
Lunch American

Cucumbers and Egg Salad

4.2

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Place eggs in a saucepan and cover completely with cold water; bring to a boil. Cover, remove from the heat, and let stand for 10 to 12 minutes. Transfer eggs to a colander and run under cold water to cool.
  2. 2 Peel and chop eggs. Chop cucumbers and pickles.
  3. 3 Combine eggs, cucumbers, pickles, and mayonnaise in a bowl; mix until well blended. Cover and refrigerate until chilled, about 1 hour.

By Eva Ryder