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Southwest Chicken Salad

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
    6 cups

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

  • 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.
Nutrition 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: 2 lean meat, 1/2 starch, 1/2 fat.

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