Southwest Chicken Salad Recipe
This creamy southwest chicken salad is made with shredded chicken, corn, red bell pepper, cilantro, pepitas, and a creamy green chile lime dressing.
Servings: 4 servings
Ingredients
Dressing
- 1/2 cup plain Greek yogurt any fat content
- 2 tablespoons mayonnaise
- 4 ounce can diced green chiles
- 1 lime zest and juice
- 1 teaspoon honey use 2 teaspoons for a sweeter dressing
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper to taste
Chicken Salad
- 2 cups shredded chicken
- 1/2 of a red bell pepper diced
- 1/2 of a yellow bell pepper diced
- 2 green onions sliced thin
- 1/2 cup diced celery
- 1/2 cup corn
- 1/4 cup chopped cilantro
- 1/4 cup toasted pepitas
Instructions
- Combine the ingredients for the dressing in a glass measuring cup or bowl. Whisk together until smooth and taste for seasoning.
- In a mixing bowl add all of the ingredients for the chicken salad. Pour in the dressing and stir together until everything is coated in the dressing. Taste for seasoning and serve.
Notes
The leftover chicken salad will keep in an airtight container in the fridge for up to 4 days. Store the pepitas separately from the salad if you don't plan to eat it all the day it's made.
Nutrition
Calories: 223kcal | Carbohydrates: 13g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 298mg | Fiber: 3g | Sugar: 5g | Iron: 2mg