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Southwest Chicken Salad Recipe

Southwest Chicken Salad Recipe photo by Taste of Home

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My husband loves salads, and this flavorful chicken recipe is easy, nutritious and very tasty. Serve it over greens, tucked in a pita or rolled up in a tortilla. —Sara Hobbs, West Tawakoni, Texas

This recipe is:

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Diabetic Friendly

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Southwest Chicken Salad Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

30 30

Ingredients

4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
DRESSING:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
SALADS:
Torn mixed salad greens and sliced almonds
PITAS:
Whole wheat pita pocket halves and lettuce leaves
WRAPS:
Whole wheat tortillas and sliced ripe California Avocado

Directions

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired.
Salads: Top salad greens with chicken salad; sprinkle with almonds.
Pitas: Line pita halves with lettuce leaves; fill with chicken salad.
Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up. Yield: 6 cups.

Nutritional Facts 1/2 cup chicken salad (calculated without serving suggestions) equals 166 calories, 7 g fat (1 g saturated fat), 42 mg cholesterol, 316 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch, 1/2 fat.

Originally published as Southwest Chicken Salad in Taste of Home April/May 2010, p32

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Southwest Chicken Salad

Southwest Chicken Salad

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Reviewed on Jul. 20, 2012 by Jodireneeg

I have made this many times since I first found it in the magazine. I love it! I up the spice a bit by using chipotle powder in place of some or all of the regular chili powder (depending on who I am serving it to! :)

I think it is even better if made ahead, or as leftovers when the favors have all blended.

Reviewed on Jun. 27, 2012 by justmbeth

Good use of leftover chicken. Left out the corn since my husband doesn't like it but added a few extra peppers. Good alternative to mayo based chicken salads.

Reviewed on Apr. 26, 2012 by Magnificent7

Wonderful flavor. I omitted the cilantro since my family doesn't like the flavor. It made a healthy meal that the family enjoyed.

Reviewed on Apr. 11, 2012 by lorischlecht

This was pretty good. I used an actual rotisserie chicken from the store, but I think next time I'll just use cubed chicken breast to save time on clean up.

Reviewed on Apr. 07, 2012 by JkayC

This is a delicious recipe! Great flavor! I had chicken breast on hand so I used that, and green pepper instead of red pepper. My family loves this dish!

Reviewed on Oct. 08, 2011 by decar48

just on some romaine is delicious!

Reviewed on Jul. 26, 2011 by shecooksalot

This was a great recipe. We made it for lunch and put it into tortillas and it was very delicious. Very easy to put together as well. Next time I am going to try it on the lettuce and I'm sure it will be outstanding then too.

Reviewed on Jun. 14, 2011 by cjandcrew

A wonderful simple recipe full of flavor.

Reviewed on May. 23, 2011 by ktripp4

My husband LOVES this salad! My kids love it as well. Great for lunch with the girls!

Reviewed on May. 20, 2011 by AdriaD

Made this for the first time last night. I grilled some chicken breast rather than using the pre-cooked chicken from a store. Other than that, I followed the recipe. I liked it served over fresh salad greens. I can see adding a jalapeno or two for kick if you like it spicy.

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