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Creamy Southwest Chicken Salad Recipe

From Kingman, Arizona, Vicki Ann Roehrick shares this tasty alternative to taco salad. The creamy chicken mixture is delicious served over lettuce and topped with tortilla chips. If jalapeno-flavored cream cheese and chopped jalapenos.

This recipe is:

Quick

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Creamy Southwest Chicken Salad Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

2 pounds boneless skinless chicken breast, cubed
1/2 cup chopped jalapeno pepper
1 green onion, sliced
2 tablespoons butter
2 cartons (8 ounces each) whipped cream cheese
1 can (14-1/2 ounces) diced tomatoes
1/2 cup salsa
1/2 teaspoon salt
Shredded lettuce
1 cup (4 ounces) shredded Monterey Jack cheese
1 can (3.8 ounces) sliced ripe olives, drained
3 cups crushed tortilla chips

Directions

In a large skillet, saute the chicken, jalapenos and onion in butter until chicken is no longer pink.
Add the cream cheese, tomatoes, salsa and salt; stir until blended. Serve over lettuce; sprinkle with cheese, olives and tortilla chips. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 cup) equals 493 calories, 30 g fat (16 g saturated fat), 156 mg cholesterol, 944 mg sodium, 15 g carbohydrate, 3 g fiber, 39 g protein.

Originally published as Tex-Mex Chicken Salad in Quick Cooking May/June 2004, p34