Southwest Chicken Salad
Total TimePrep/Total Time: 30 min.
- 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.
Nutrition Facts1/2 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.
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!
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!
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.
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!
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.
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.
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.
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.
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.
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!