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Picante Broccoli Chicken Salad Recipe

Picante Broccoli Chicken Salad Recipe

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 YIELD: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

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.

Nutritional Facts

1 cup: 210 calories, 16g fat (4g saturated fat), 44mg cholesterol, 189mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 13g protein

Reviews for Picante Broccoli Chicken Salad

Sort By :
MY REVIEW
snowbob
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
mdjacobs
Reviewed Jun. 20, 2010

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

MY REVIEW
ddaly
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
IMakeCards
Reviewed Aug. 18, 2009

"My husband and I really love this chicken salad."

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Wine Pairings

Light-Bodied White Wine

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