Southwest Chicken Salad Recipe
- 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
- Whole wheat pita pocket halves and lettuce leaves
- 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.
1/2 cup chicken salad (calculated without serving suggestions) equals 166 calories, 7 g fat (1 g saturated fat), 42 mg cholesterol, 316 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch, 1/2 fat.
Reviews for Southwest Chicken Salad
"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!"
"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!"
"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."
"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!"
"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."
"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."
"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."
"Wonderful flavor. I omitted the cilantro since my family doesn't like the flavor. It made a healthy meal that the family enjoyed."
"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."
"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!"
"just on some romaine is delicious!"
"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."
"A wonderful simple recipe full of flavor."
"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."
"Very good.. I added some black beans and then next time add alittle HEAT to it!!"
"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!"
"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."
"made several times--excellent on vegetable salad, also"
"Very good, but not being a fan of cilantro I used flat-leafed parsley and also added 2 chopped jalapenos."
"I've made this several times now and totally agree with adding black beans or even chickpeas."
"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."
"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."
"Tasty, light and easy."
"This is a super salad Even my husband loves itEveryone asks for the recipe"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.