Follow these steps for perfect results
rotisserie chicken
cubed
frozen corn
thawed
sweet red pepper
roasted, chopped
red onion
chopped
fresh cilantro
minced
lime juice
olive oil
honey
ground cumin
salt
chili powder
fresh coarse ground black pepper
Combine cubed rotisserie chicken, thawed frozen corn, chopped roasted sweet red pepper, chopped red onion, and minced fresh cilantro in a large bowl.
In a small bowl, whisk together lime juice, olive oil, honey, ground cumin, salt, chili powder, and fresh coarse ground black pepper to make the dressing.
Pour the dressing over the chicken mixture and toss to coat all ingredients evenly.
Refrigerate the salad for at least 5 minutes to allow the flavors to meld.
Serve the Southwest Chicken Salad on top of salad greens and sprinkle with almonds.
Alternatively, line pita halves with lettuce leaves and fill them with the chicken salad.
Or, place the chicken salad off-center on tortillas, top with avocado slices, and roll up to create wraps.
Expert advice for the best results
Add black beans for extra protein and fiber.
Adjust the amount of chili powder to your desired spice level.
For a creamier salad, add a tablespoon of mayonnaise or Greek yogurt.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance
Serve in a bowl or on a plate, garnished with fresh cilantro and a lime wedge.
Serve chilled on lettuce wraps
Serve on crackers or toast
Serve as a side dish with grilled fish or chicken
Crisp and refreshing, complements the salad's flavors
Clean and refreshing, won't overpower the salad
Discover the story behind this recipe
Reflects the flavors and ingredients common in Southwestern cuisine, blending Native American, Spanish, and Mexican influences.
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