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Southwest Chicken Salad Recipe

Southwest Chicken Salad Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 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
  • 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
  • Torn mixed salad greens and sliced almonds
  • PITAS:
  • Whole wheat pita pocket halves and lettuce leaves
  • WRAPS:
  • Whole wheat tortillas and sliced ripe avocado


  • 1. 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.
  • 2. Salads: Top salad greens with chicken salad; sprinkle with almonds.
  • 3. Pitas: Line pita halves with lettuce leaves; fill with chicken salad.
  • 4. Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up. Yield: 6 cups.

Nutritional Facts

1/2 cup: 166 calories, 7g fat (1g saturated fat), 42mg cholesterol, 316mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch, 1/2 fat.

Reviews for Southwest Chicken Salad

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scottjulie67 User ID: 4510226 216443
Reviewed Dec. 30, 2014

"Definite keeper! I also add a can of drained black beans or black eyed peas to this. When fresh corn comes out in the summer, don't skimp on time, fresh shaved corn in this is awesome!"

cmtmal User ID: 6410725 190668
Reviewed Jul. 26, 2014

"Easy to make and lots of flavor. I used canned chicken, canned fiesta corn, chipotle chili powder, doubled up on the dressing and added black beans. This one is a keeper!"

annamossburg User ID: 6911458 146749
Reviewed May. 23, 2014

"I love this recipe. It makes a large batch and you can add in whatever you want or have on hand. I like to add cherry tomatoes, avocado, black beans and sharp cheddar cheese. It is really good on top of chopped lettuce as a salad, in tortilla wraps or served with Scoops tortilla chips. I usually double the dressing so I have extra if I make a salad out of it."

Kossde User ID: 7784375 211640
Reviewed Apr. 30, 2014

"I don't like vegetables so I try to 'hide' them in foods I'll eat. I like chicken salad well enough so, in a fit of healthy eating, I decided to make this. It-was-delicious! I added black beans to give it a little more color and a couple of roasted jalapenos (minus the seeds) for spice. Aside from that, the only thing I'd really change is .. I might make a larger batch of the dressing. The amount provided is enough.. i just really REALLY like the dressing so... I want more!"

jedaty User ID: 7783201 190667
Reviewed Apr. 29, 2014

"Great recipe and you can make it a little bit differently every time by adding avocado, tortilla chips, black beans, etc. You could also use the precooked Purdue chicken for a quick supper. I love the addition of cilantro."

Jodireneeg User ID: 6728175 211639
Reviewed Jul. 20, 2012

"I have made this many times since I first found it in the magazine. I love it! I up the spice a bit by using chipotle powder in place of some or all of the regular chili powder (depending on who I am serving it to! :)

I think it is even better if made ahead, or as leftovers when the favors have all blended."

justmbeth User ID: 1196484 188867
Reviewed Jun. 27, 2012

"Good use of leftover chicken. Left out the corn since my husband doesn't like it but added a few extra peppers. Good alternative to mayo based chicken salads."

Magnificent7 User ID: 6425596 128858
Reviewed Apr. 26, 2012

"Wonderful flavor. I omitted the cilantro since my family doesn't like the flavor. It made a healthy meal that the family enjoyed."

lorischlecht User ID: 1226455 188866
Reviewed Apr. 11, 2012

"This was pretty good. I used an actual rotisserie chicken from the store, but I think next time I'll just use cubed chicken breast to save time on clean up."

JkayC User ID: 5673362 121198
Reviewed Apr. 7, 2012

"This is a delicious recipe! Great flavor! I had chicken breast on hand so I used that, and green pepper instead of red pepper. My family loves this dish!"

decar48 User ID: 5127622 171680
Reviewed Oct. 8, 2011

"just on some romaine is delicious!"

shecooksalot User ID: 5888460 171988
Reviewed Jul. 26, 2011

"This was a great recipe. We made it for lunch and put it into tortillas and it was very delicious. Very easy to put together as well. Next time I am going to try it on the lettuce and I'm sure it will be outstanding then too."

cjandcrew User ID: 2053290 191005
Reviewed Jun. 14, 2011

"A wonderful simple recipe full of flavor."

AdriaD User ID: 1688988 171985
Reviewed May. 20, 2011

"Made this for the first time last night. I grilled some chicken breast rather than using the pre-cooked chicken from a store. Other than that, I followed the recipe. I liked it served over fresh salad greens. I can see adding a jalapeno or two for kick if you like it spicy."

botsy30 User ID: 5323722 171679
Reviewed May. 3, 2011

"Very good.. I added some black beans and then next time add alittle HEAT to it!!"

cookiereun User ID: 1191442 121197
Reviewed May. 3, 2011

"Twelve of us are at a quilt retreat in Lake Tahoe and we made this. Really needed to be doubled for 12! Everyone loved it and wants the recipe. Yummy!"

sweetangelkisses User ID: 3559989 171960
Reviewed May. 2, 2011

"The salad was good but I didn't care for the dressing. It was too "cumin-ey".

Too strong of a taste for me. And I"m the type that luvs a lot of taste and flavor to things -- the dressing was just wrong."

leighz User ID: 5900751 104894
Reviewed Apr. 20, 2011

"made several times--excellent on vegetable salad, also"

chili01 User ID: 1712041 190666
Reviewed Apr. 11, 2011

"Very good, but not being a fan of cilantro I used flat-leafed parsley and also added 2 chopped jalapenos."

KPritch12 User ID: 4761217 176549
Reviewed Jan. 11, 2011

"I've made this several times now and totally agree with adding black beans or even chickpeas."

rikkijo User ID: 4388995 104893
Reviewed Jan. 2, 2011

"I really didn't think this would be something that I would eat, but when my friend had me try it, I was hooked from the first bite!

I think it would be excellent in a hard taco shell. We crush just a bit of tortilla chips over ours right before we eat it. I also add a can of black beans for a little more of a nutrition kick."

modell User ID: 2087044 128855
Reviewed Oct. 10, 2010

"I used this salad with the pita option and my family enjoyed it. I added a can of black beans. It was light but filling."

aug2295 User ID: 4631582 104891
Reviewed Aug. 19, 2010

"Tasty, light and easy."

osberta User ID: 5047468 171958
Reviewed May. 13, 2010

"This is a super salad Even my husband loves it

Everyone asks for the recipe"

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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.