Southwest Chicken Salad Recipe

By Beckylynn

Ingredients

• DRESSING:
• 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
• 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

Preparation

Step 1

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.