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