Southwest Chicken Salad Recipe
Introduction
This Southwest Chicken Salad is a flavorful and creamy dish perfect for a light lunch or a satisfying dinner. It combines tender shredded chicken with zesty green chiles, fresh vegetables, and a tangy, spicy dressing that will awaken your taste buds.
Ingredients
- 3 cups shredded cooked chicken
- 2 (4-ounce) cans diced green chiles, drained
- 1 cup shredded cheddar cheese
- 2 scallions, thinly sliced
- 1 rib celery, diced
- 1 clove garlic, minced
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cayenne
- Salt and pepper, to taste
Instructions
- Step 1: Make the dressing by stirring together the minced garlic, mayonnaise, sour cream, fresh lemon juice, and ground cayenne in a large mixing bowl until well combined.
- Step 2: Add the drained diced green chiles, shredded cheddar cheese, sliced scallions, and diced celery to the dressing. Stir gently until everything is evenly mixed.
- Step 3: Add the shredded cooked chicken to the bowl and toss until the chicken is fully coated with the dressing and all ingredients are well distributed.
- Step 4: Season the salad with salt and pepper to taste. Add more cayenne if you prefer a spicier dish. Serve immediately or refrigerate for later.
Tips & Variations
- Use rotisserie chicken for a quick and easy version without extra cooking.
- Replace mayonnaise with Greek yogurt for a lighter dressing.
- Add black beans or corn for extra texture and Southwest flavors.
- Serve on a bed of fresh greens or in a tortilla wrap for variety.
Storage
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a splash of lemon juice if it needs brightening. This salad is best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, this salad can be made up to 24 hours in advance. Storing it chilled allows the flavors to meld nicely.
Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free, making it safe for those with gluten sensitivities.
PrintSouthwest Chicken Salad Recipe
A vibrant and creamy Southwest Chicken Salad featuring shredded chicken, diced green chiles, cheddar cheese, and fresh vegetables tossed in a zesty, spicy dressing. Perfect for a quick lunch or light dinner that packs bold flavors and a satisfying texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
Ingredients
Salad
- 3 cups shredded cooked chicken
- 2 (4-ounce) cans diced green chiles, drained
- 1 cup shredded cheddar cheese
- 2 scallions, thinly sliced
- 1 rib celery, diced
Dressing
- 1 clove garlic, minced
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cayenne
- Salt and pepper, to taste
Instructions
- Make Dressing: In a large mixing bowl, combine the minced garlic, mayonnaise, sour cream, fresh lemon juice, and ground cayenne pepper. Stir vigorously until all ingredients are well blended and smooth.
- Toss Salad: Add the drained diced green chiles, shredded cheddar cheese, thinly sliced scallions, and diced celery to the dressing. Stir the mixture until all the ingredients are evenly mixed. Then add the shredded cooked chicken, gently tossing it to ensure the chicken is well-coated with the creamy dressing and the components are evenly distributed.
- Taste & Serve: Season the salad with salt and freshly ground black pepper to your preference. For an extra spicy kick, add more cayenne pepper if desired. Serve immediately, or cover and refrigerate to serve chilled later.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Ensure canned diced green chiles are well drained to prevent watery salad.
- Scallions add a mild onion flavor; green and white parts can both be used.
- For a healthier twist, substitute mayonnaise with Greek yogurt.
- This salad can be served on its own, over greens, or in a tortilla wrap.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Southwest Chicken Salad, shredded chicken salad, creamy chicken salad, spicy chicken salad, quick chicken salad recipe
