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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

Ingredients

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

Directions

  • 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:1/2 starch, 2 lean meat, 1/2 fat

Reviews for Southwest Chicken Salad

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MY REVIEW
scottjulie67
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!"

MY REVIEW
cmtmal
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!"

MY REVIEW
annamossburg
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."

MY REVIEW
Kossde
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!"

MY REVIEW
jedaty
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."

MY REVIEW
Jodireneeg
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."

MY REVIEW
justmbeth
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."

MY REVIEW
Magnificent7
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."

MY REVIEW
lorischlecht
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."

MY REVIEW
JkayC
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!"

MY REVIEW
decar48
Reviewed Oct. 8, 2011

"just on some romaine is delicious!"

MY REVIEW
shecooksalot
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."

MY REVIEW
cjandcrew
Reviewed Jun. 14, 2011

"A wonderful simple recipe full of flavor."

MY REVIEW
AdriaD
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."

MY REVIEW
botsy30
Reviewed May. 3, 2011

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

MY REVIEW
cookiereun
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!"

MY REVIEW
sweetangelkisses
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."

MY REVIEW
leighz
Reviewed Apr. 20, 2011

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

MY REVIEW
chili01
Reviewed Apr. 11, 2011

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

MY REVIEW
KPritch12
Reviewed Jan. 11, 2011

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

MY REVIEW
rikkijo
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."

MY REVIEW
modell
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."

MY REVIEW
aug2295
Reviewed Aug. 19, 2010

"Tasty, light and easy."

MY REVIEW
osberta
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.