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Picante Broccoli Chicken Salad Recipe
Picante Broccoli Chicken Salad Recipe photo by Taste of Home

Picante Broccoli Chicken Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6-8 servings

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup picante sauce
  • 1 garlic clove, minced
  • 1/2 to 1 teaspoon chili powder
  • 2 cups cubed cooked chicken
  • 2 cups fresh broccoli florets
  • 1 cup diced fresh tomato
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1/4 cup julienned green pepper
  • 1/4 cup julienned sweet red pepper
  • Flour tortillas, warmed

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.

Directions

  1. In a large bowl, combine the first four ingredients. Add the chicken, broccoli, tomato, cheese, onion and peppers; toss to coat. Refrigerate for at least 30 minutes before serving. Serve with tortillas. Yield: 6-8 servings.
Originally published as Picante Broccoli Chicken Salad in Country Woman July/August 1999, p33

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.

Light-Bodied White Wine

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

Reviews for Picante Broccoli Chicken Salad

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Dec. 8, 2011

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.

MY REVIEW
Reviewed Jun. 20, 2010

Super easy, tasty and even the kids like veggies this way.

MY REVIEW
Reviewed Jan. 17, 2010

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!

MY REVIEW
Reviewed Aug. 18, 2009

My husband and I really love this chicken salad.

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