- 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
- 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.
- Salads: Top salad greens with chicken salad; sprinkle with almonds.
- Pitas: Line pita halves with lettuce leaves; fill with chicken salad.
- Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up. Yield: 6 cups.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Southwest Chicken Salad
Sort By :
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.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Almond Recipes >
- Baby Shower Recipes >
- Bridal Shower Recipes >
- Budget Chicken Recipes >
- Chicken Recipes >
- Chicken Salad Recipes >
- Chicken Salads >
- Cinco de Mayo Recipes >
- Cinco de Mayo Salad Recipes >
- Comfort Food Recipes >
- Comfort Food Salad Recipes >
- Corn Recipes >
- Diabetic Recipes >
- Diabetic Salad Recipes >
- Low Carb Recipes >
- Low Carb Salads >
- Low Fat Recipes >
- Low Fat Salad Recipes >
- Main Dish Salad Recipes >
- Mexican Recipes >
- Mexican Salad Recipes >