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

Southwest Chicken Salad Recipe

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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


  • 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

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.


  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

Light-Bodied White Wine

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

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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!"

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!"

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."

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!"

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."

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