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Picante Broccoli Chicken Salad Recipe

Picante Broccoli Chicken Salad Recipe

Meet the Cook: Since our family likes things spicy, I often add a fresh jalapeno pepper to this salad. It's a simple, savory way to use up leftover chicken. Plus, it's so eye-catching, it could double as the main dish and the table centerpiece! -Krista Shumway, Billings, Montana
TOTAL TIME: Prep: 10 min. + chilling YIELD:6-8 servings


  • 1/2 cup mayonnaise
  • 1/4 cup picante sauce
  • 1 garlic clove, minced
  • 1/2 to 1 teaspoon chili powder
  • 2 cups cubed cooked chicken
  • 2 cups fresh broccoli florets
  • 1 cup diced fresh tomato
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1/4 cup julienned green pepper
  • 1/4 cup julienned sweet red pepper
  • Flour tortillas, warmed


  • 1. In a large bowl, combine the first four ingredients. Add the chicken, broccoli, tomato, cheese, onion and peppers; toss to coat. Refrigerate for at least 30 minutes before serving. Serve with tortillas. Yield: 6-8 servings.

Nutritional Facts

1 cup: 210 calories, 16g fat (4g saturated fat), 44mg cholesterol, 189mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 13g protein.

Reviews for Picante Broccoli Chicken Salad

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snowbob User ID: 2713374 87470
Reviewed Dec. 8, 2011

"I modify this recipe by using 1/2 roasted red sweet pepper, omitting the green pepper, and reducing the broccoli to 1 cup. I place the chicken mixture on top of room temperature tortillas, roll them up and slice them into three sections and chill before serving."

mdjacobs User ID: 3399235 75644
Reviewed Jun. 20, 2010

"Super easy, tasty and even the kids like veggies this way."

ddaly User ID: 1298833 70749
Reviewed Jan. 17, 2010

"My husband and family really like this salad even as a main course. Anyone I have ever made this for really likes it also. I often triple or quadruple the batch and we will have it for lunches for the week!"

IMakeCards User ID: 1284708 20775
Reviewed Aug. 18, 2009

"My husband and I really love this chicken salad."

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