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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


  • 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


  • 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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  • scottjulie67
    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!

  • cmtmal
    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!

  • annamossburg
    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.

  • Kossde
    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!

  • jedaty
    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.

  • Jodireneeg
    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.

  • justmbeth
    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.

  • Magnificent7
    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.

  • lorischlecht
    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.

  • JkayC
    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!