Read reviews (4)
Rate recipe
Meet the Cook: Since our family likes things spicy, I often add a fresh jalapeno pepper to this salad. It's a simple, savory way to use up leftover chicken. Plus, it's so eye-catching, it could double as the main dish and the table centerpiece! -Krista Shumway, Billings, Montana
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 210 calories, 16 g fat (4 g saturated fat), 44 mg cholesterol, 189 mg sodium, 4 g carbohydrate, 1 g fiber, 13 g protein.
Originally published as Picante Broccoli Chicken Salad in Country Woman July/August 1999, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Dec. 08, 2011 by snowbob
I modify this recipe by using 1/2 roasted red sweet pepper, omitting the green pepper, and reducing the broccoli to 1 cup. I place the chicken mixture on top of room temperature tortillas, roll them up and slice them into three sections and chill before serving.
Reviewed on Jun. 20, 2010 by mdjacobs
Super easy, tasty and even the kids like veggies this way.
Reviewed on Jan. 17, 2010 by ddaly
My husband and family really like this salad even as a main course. Anyone I have ever made this for really likes it also. I often triple or quadruple the batch and we will have it for lunches for the week!
Reviewed on Aug. 18, 2009 by IMakeCards
My husband and I really love this chicken salad.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013