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Picante Broccoli Chicken Salad

 Picante Broccoli Chicken Salad
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
6-8 ServingsPrep: 10 min. + chilling


  • 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


  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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