Southwestern Chicken Salad
A zesty, make-ahead chicken salad with Southwestern flavors perfect for sandwiches, wraps, or salads.
Servings: 10 servings
Ingredients
- 10 Tbsp mayonnaise
- 1 lime, juiced
- 1 Tbsp taco seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- dash crushed red pepper flakes
- 3 cups cooked chicken, chopped
- 1 11-oz can whole kernel corn, drained
- 1/2 green bell pepper, finely diced
- 1/2 cup celery, finely diced
- 2 plum tomatoes, seeded and diced
- 2 Tbsp fresh cilantro, finely chopped
Instructions
- In a medium mixing bowl, whisk together the mayonnaise, juice of 1 lime, taco seasoning, garlic powder, onion powder, and crushed red pepper flakes until smooth.
- Add the chopped cooked chicken, drained corn, diced green pepper, diced celery, diced plum tomatoes, and chopped cilantro to the bowl.
- Toss everything together until the chicken and vegetables are evenly coated with the dressing.
- Cover and refrigerate the salad for 25–30 minutes to let the flavors meld, then stir and serve.
Equipment
- Mixing Bowl
- Chef’s knife
- Cutting Board
Notes
- Rotisserie chicken works well for quick prep.
- You can use any leftover cooked, chopped chicken.
- Omit cilantro or substitute parsley if preferred.
- For more flavor, use canned Mexicorn.
- Homemade taco seasoning can be used in place of store-bought.
- For a lighter version, replace some mayonnaise with plain Greek yogurt.