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Southwest Chicken Salad Recipe
Southwest Chicken Salad Recipe photo by Taste of Home

Southwest Chicken Salad Recipe

Read Reviews (20)
4.7 20
Publisher Photo
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.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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

Nutritional Facts

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.

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.
Originally published as Southwest Chicken Salad in Taste of Home April/May 2010, p32

Nutritional Facts

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.

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

Reviews for Southwest Chicken Salad(20)

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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
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
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
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
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!

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