Southwest Chicken Salad

Southwest Chicken Salad

Photo by Brooke T.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ½

    teaspoon coarsely ground pepper

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. Yields 6 Cups


Nutrition

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