Creamy Southwest Chicken Salad Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup: 493 calories, 30g fat (16g saturated fat), 156mg cholesterol, 944mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 39g protein.


  1. In a large skillet, saute the chicken, jalapenos and onion in butter until chicken is no longer pink.
  2. 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.
Originally published as Tex-Mex Chicken Salad in Quick Cooking May/June 2004, p34

Light-Bodied White Wine

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

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