Southwest Chicken Salad

One of the best things about chicken salad is that a single batch can unlock countless meal ideas. And that holds true no matter what you like to add to chicken salad recipes. This Southwest chicken salad combines cooked chicken, crisp corn, roasted red peppers, onion and fresh cilantro with a tangy and sweet lime-honey vinaigrette. The combination of bright colors makes it pretty enough to serve guests, and the bold flavors keep your taste buds awake.

We offer three different ways to enjoy Southwest chicken salad: If you’re craving a hearty healthy dinner salad, spoon it over greens. Need a quick lunch between meetings or errands? Stuff chicken salad into a pita with lettuce, or roll it into a tortilla with creamy avocado and munch away. This is a chicken salad worth having in your regular recipe repertoire.

Southwest Chicken Salad Ingredients

• Rotisserie chicken: This salad is a great way to turn rotisserie chicken into dinner. If you don’t have a rotisserie chicken, any cubed cooked chicken will work. I suggest chopped grilled chicken breasts, as the smoky flavor pairs well with the cumin-scented vinaigrette.
• Frozen corn: Corn adds a slightly sweet crunch to the chicken salad. Frozen corn means you can make this recipe year-round, but feel free to swap in fresh cooked corn kernels cut off the cob when corn is in season.
• Roasted sweet red peppers: Roasted red peppers are soft and mild, with a slightly jammy, smoky taste. I keep a jar in my pantry to add to pasta recipes, omelets and pizzas, but you can also make homemade roasted red peppers, which are even more delicious.
• Red or sweet onion: You can use either type of onion in this salad, depending on how strong an onion taste you want. Red onions are sharper, almost spicy, with a bright purple and white color, while sweet onions are white and very mild.
• Cilantro: Fresh cilantro adds a bright color and flavor to the salad. I think cilantro has notes of citrus, but if you think cilantro tastes like soap, it might be because of your DNA! Try a combination of parsley and chives instead.
• Dressing: To coat the chicken salad, whisk together a combination of lime juice, olive oil, honey, cumin, salt, chili powder and pepper. Did you know that how you cut a lime can help you get the most juice from it?
• Serving suggestions: You can serve this versatile salad over a bed of salad greens with sliced almonds, stuffed into a whole wheat pita with lettuce or rolled into a whole wheat tortilla with sliced avocado.

Directions

Step 1: Combine the chicken salad ingredients

In a large bowl, combine the chicken, corn, roasted red peppers, onion and cilantro.

Step 2: Make the dressing and toss everything together

In a small bowl, whisk the lime juice, olive oil, honey, cumin, salt, chili powder and pepper.

Pour it over the chicken mixture and toss to coat. Place in the refrigerator until you’re ready to serve.

Step 3: Serve it as a salad

Top some salad greens with the chicken salad and sprinkle with almonds.

Step 4: Make a pita sandwich

Line pita halves with lettuce leaves and fill with chicken salad.

Step 5: Roll it into a wrap

Place the chicken salad off-center on tortillas. Top with avocado, then roll up.

Southwest Chicken Salad Variations

• Add black beans: Black beans, an excellent high fiber food, would taste great in this salad and make it even more satisfying.
• Top with tortilla strips: Give this dish taco salad vibes and more crunch by topping the salad with crushed tortilla chips or freshly fried tortilla strips.
• Switch up the dressing: Instead of a citrusy vinaigrette, try a creamy avocado dressing or an herb-filled green goddess dressing.
• Turn it into pasta salad: Mix a few handfuls of your favorite short pasta shape, cooked and cooled, into the chicken salad. If it seems a bit dry, make more dressing and add enough until everything is well coated. I would toss in some cubed pepper jack cheese as well.
• Give it ranch flavor: Whisk some ranch dressing mix or dry seasoning into the dressing for a ranch lover’s dream flavor twist.

How to Store Southwest Chicken Salad

Store Southwest chicken salad in the refrigerator in an airtight food storage container. If you are making this as a meal prep recipe, divide the chicken salad into smaller containers in the portions you need so you can just grab and go. Store the pita, tortillas or mixed greens separately to prevent them from becoming soggy.

How long does southwest chicken salad last?

Southwest chicken salad lasts three to four days in the refrigerator. If it starts to get a little dry by the last day, you can always mix in a bit more dressing to freshen it up.

Can you freeze southwest chicken salad?

Not everything freezes well, and this chicken salad is one of those dishes. However, you can freeze cooked chicken for up to four months so you have it on hand when you want to make the salad.

Southwest Chicken Salad Tips

Why is my Southwest chicken salad dry?

If your Southwest chicken salad is dry, you may have started with overcooked chicken. Using rotisserie chicken makes it hard to control how well (or not) the chicken is cooked, but if you are preparing it yourself, I highly recommend using a digital meat thermometer to ensure it’s perfectly done. You can also refrigerate the salad for a few hours after tossing it with the dressing, allowing the chicken to absorb the dressing and soften.

Can I make Southwest chicken salad with other proteins?

The veggies and lime dressing in this recipe would pair really well with cooked flaked salmon, leftover cold steak or sliced roast pork. For a vegetarian option, try crispy baked tofu, canned beans or sauteed tempeh, a nutritionally dense soy product that I think is underused and underappreciated.

What should I serve with Southwest chicken salad?

Given the bold flavors in this dish, it would pair well with Tex-Mex recipes, such as cheese quesadillas, guacamole and chips, or an elote-inspired flatbread. I’m always looking for reasons to make this cottage cheese queso, and I think the creamy, spicy dip would be a perfect side dish. If it’s a festive night, you can blend up some frozen margaritas and turn this salad into a party.