Best Southwest Chicken Salad Recipes

SOUTHWEST CHICKEN SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

SOUTHWEST CHICKEN SALAD WITH RICE, CORN, AND CHILIES

Steps:

• Whisk first 5 ingredients and 1/2 cup cilantro in small bowl. Season dressing to taste with salt and pepper. Place chicken, corn, chilies and bell peppers on rimmed baking sheet. Brush 1/2 cup dressing over both sides of chicken and vegetables. Let stand 30 minutes.
• Bring 3 1/2 cups water and 1 teaspoon salt to boil in heavy large saucepan. Mix in rice. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat. Keep pan covered and let rice stand 5 minutes. Transfer rice to large bowl; fluff with fork. Pour 1/2 cup dressing over hot rice and toss; let cool.
• Prepare barbecue (medium heat). Grill chicken and vegetables until chicken is cooked through and vegetables are tender and slightly charred, about 6 minutes per side. Cut chicken, peppers and chilies into strips. Cut corn off cobs. Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again. Season to taste with salt and pepper. Divide salad among 6 plates. Sprinkle with remaining 1/4 cup cilantro and serve.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
• **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

SOUTHWEST CHICKEN SALAD I

Steps:

• In a covered jar, mix the lime juice, olive oil, salt, garlic, cilantro, chili powder, and cumin. Cover, and shake until well blended.
• Place the lettuce in a large bowl. Toss with the chicken, black beans, onion, and tomato. Just before serving, toss with the dressing mixture and Parmesan cheese. Serve with tortilla chips, either crushed over the top of the salad, or on the side.

SOUTHWEST CHICKEN AND CORN BREAD SALAD

Steps:

• Mix ranch dressing and salsa together in a small bowl.
• Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.

SOUTHWEST LAYERED CHICKEN SALAD

Steps:

• In medium bowl, mix dressing ingredients until well blended.
• In 4-quart glass serving bowl, layer lettuce, jicama, chicken, corn and bell peppers. Just before serving, top salad with avocados. Serve with dressing.

SOUTHWEST CHICKEN TACO SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, cumin, oregano, thyme, and salt together in a bowl.
• Rub spice mixture into each chicken breast to coat thoroughly.
• Heat oil in a large skillet over high heat. Cook chicken breasts in hot oil until browned, about 5 minutes per side. Transfer chicken to a baking dish. Cover the dish with aluminum foil.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into strips.
• Fill each tostada shell with 1/2 cup lettuce. Divide chicken, salsa, avocados, Cheddar cheese, and olives between the tostada shells. Top each salad with ranch dressing.

CILANTRO LIME GRILLED CHICKEN BREAST WITH SOUTHWEST YELLOW RICE SALAD

Steps:

• 1. Begin marinade for chicken by adding chopped cilantro to zest and juice of 2 limes mix well. In a casserole dish place 4 chicken breasts and sprinkle 1 tablespoon Mrs. Dash Southwest Chipotle spices evenly on all 4, followed by cilantro lime marinade. Cover with plastic wrap and refrigerate for at least 30 minutes.
• 2. Yellow rice salad begins with preparing yellow rice as directed on package. When rice is done remove to a large bowl fluff. Cover with plastic wrap and refrigerate until you are ready to mix salad.
• 3. Start fire in grill (I use charcoal but you could use gas just make sure you have nice high heat to start) you could also do this inside on a grill pan if you have no outside grill! I like to get my fire really hot all coals burning then take a paper towel with olive oil and rub grill to make sure chicken does not stick. When coals are ready medium to high heat place corn on fire grill about 6-8 minutes then remove from grill to cool. Remove chicken from marinade and place on grill. Grill 4 minutes on each side then turn and grill again to get grill marks criss crossed. Total 8 minutes on each side. Watch fire if it flames spray with water to get rid of flames. When grilling is done remove to side of grill with low heat. Then leave there to finish cooking about 10-15 minutes.
• 4. While chicken is on low heat begin salad. Cut corn from cob and place in large bowl of yellow rice. Add black beans, garlic, fresh tomatoes, and red onion toss well set aside while making dressing.
• 5. In food processor add adobe sauce, 1 sliced avocado, juice of 1 lime, sea salt, pulse 3-4 times until smooth and creamy then slowly add extra virgin olive oil while processor is running until incorporated. Remove from processor bowl and add to salad. Toss well and return to refrigerator for at least 15 minutes.
• 6. Plating start with 2-3 serving spoons of yellow rice salad topped with chicken breast that have been sliced on the diagonal top with 4 slices of fresh avocado sprinkle with ground black pepper and a squeeze of fresh lime.

SOUTHWEST CHICKEN & RICE SALAD

Steps:

• Remove and discard corn husks and silk. Brush 1 tablespoon oil over ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut corn from cobs. , In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn. , In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper and remaining oil; pour over chicken mixture and toss to coat. Cover and refrigerate for 2-3 hours. , Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad.

SOUTHWEST CHICKEN SALAD

Steps:

• Mix together marinade ingredients in a small bowl -- add chicken and coat it in the marinade. Set aside.
• In a pan spritzed with nonstick spray, cook tomatoes and corn over high heat until slightly charred.
• Place lettuce in a bowl, and top with marinated chicken, tomatoes and corn, chopped pepper, and black beans. Sprinkle with cheese and chips. Add the chopped avocados.
• In a small dish, combine all of the dressing ingredients with 1 teaspoons water.
• Mix in the dressing, squeeze some lime and enjoy!

SOUTHWEST CHICKEN RANCH PASTA SALAD

Steps:

• Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
• In small bowl, combine Seasoning mix from packet and mayonnaise. In large bowl, gently toss seasoning mixture, chicken, corn, tomatoes and cheese until mixed; stir in cooked pasta. Top with cilantro, if desired.

SPICY SOUTHWEST CHICKEN SALAD

Steps:

• 1. Combine 1/4 cup Wish-Bone&Reg; Italian Dressing with chipotle chile pepper in small bowl. Brush chicken and onion with dressing mixture.
• 2. Grill or broil chicken and onion, turning once, 10 minutes or until chicken is thoroughly cooked and onion is tender; thinly slice chicken.
• 3. Arrange spring salad mix on serving platter. Top with beans, mango, avocado, onion and chicken. Just before serving, drizzle with remaining 1/4 cup Dressing.

SOUTHWEST CHICKEN SALAD II

Steps:

• In a small saucepan over medium heat, cook the black beans until heated through. Season with salt and pepper.
• In a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn, and Cheddar cheese.
• Transfer the tossed salad to serving bowls, and top with the warmed black beans, chicken, tortilla chips, and Ranch dressing.

SOUTHWEST CHICKEN SALAD

Steps:

• In a small bowl, combine Greek yogurt, taco seasoning, garlic powder, onion powder and cumin together.
• In a separate bowl, combine chicken, tomatoes, pepper, onions, corn, and black beans.
• Add salt and pepper, to taste.
• Add wet mixture and mix until well combined.
• Refrigerate for at least an hour and serve cold.
• Serve with tortilla chips.

SOUTHWEST CHICKEN SALAD WITH CREAMY CILANTRO DRESSING

Steps:

• In large bowl, mix Salad ingredients.
• In blender, place olive oil, cilantro, garlic, lime juice and salt. Cover and blend on high speed until smooth. If necessary, stop blender and scrape down mixture. Transfer to small bowl; beat in yoghurt with whisk until smooth.
• Before serving, add dressing to salad mixture; toss until mixed well. Serve immediately, or refrigerate up to 1 hour before serving.

KAT'S SOUTHWEST CHICKEN SALAD

Steps:

• 1. Combine all chicken salad ingredients in bowl and mix well. This is a very hot and spicy recipe, but you can reduce the chipotle and jalapeno pepper if you wish. (The pickled jalapeno gives the chicken salad a little of the tartness that we expect with dill pickles in a traditional chicken salad.)
• 2. Once mixed, sprinkle garlic powder on the bread or rolls, spray with cooking spray and then toast under the broiler.
• 3. Spread chicken salad mixture on the toasted bread, and choose a garnish, if you wish. Try pineapple or peach slices (even better if it's grilled.) The sweetness of the fruit will complement and tame the heat from the peppers. Avocado is also a tasty garnish.

SOUTHWEST CHICKEN & PASTA SALAD

Steps:

• 1. In a large skillet over medium heat, cook cubed chicken breast seasoned with 1 tsp southwest seasoning until cooked through.
• 2. While chicken is cooking, cook pasta according to package directions, drain but do not rinse.
• 3. In a very large bowl (need room to get a good mix of ingredients), mix together all of the salad ingredients.
• 4. In a 2 cup measuring cup, mix all of the dressing ingredients with a small whisk until fully combined. Pour dressing mixture over salad mixture in the large bowl. Mix well with a spoon until all of the salad ingredients are coated with dressing.
• 5. I always double this recipe and my son, of course adds shredded cheddar on top! You can vary the amount of vegetables and beans according to what you like.

SOUTHWEST CHICKEN SALAD WRAPS

Steps:

• Day One.
• With a fork pierce chicken breasts many times on both sides.
• Place chicken in in shallow dish pouring a 1/4 cup of liquid smoke over breasts.
• Refrigerate for 24 hours turning and basting several times.
• Make the sauce.
• In a bowl, combine sugar, salt, mustard, and flour.
• Combine beaten egg and milk and add to dry ingredients.
• Mix until smooth.
• Heat cider vinegar in a saucepan.
• Gradually add hot vinegar to the bowl while mixing.
• Add 1 finely chopped Chipotle pepper 1 1/2 tsp adobo sauce to bowl.
• Add lemon zest and 1 1/2 tsp of liquid smoke.
• Pour contents of bowl in a saucepan and heat over low heat stirring until it thickens.
• After mixture has cooled, mix in the sour cream.
• Refrigerate overnight.
• The Raisins:.
• Place raisins in a bowl and pour wine over.
• Refrigerate overnight.
• Day Two:.
• Preheat oven to 350°F.
• Place chicken in ovenproof dish and add water to a depth 1/4".
• Add 1/2 tsp liquid smoke.
• In a small skillet heat 2 TBS of peanut oil add the chili peppers and fry for 1 minute.
• Add peppers and oil to chicken.
• Bake covered for 1 hour.
• Let chicken cool then shred the chicken.
• Place shredded chicken in large bowl adding the grated carrot, diced celery, onion, red and green peppers and mix.
• Add finely diced Chipotle peppers to taste (I used three) and mix.
• Place cashews in a ziplock bag and crush with a rolling pin.
• Add cashews to bowl.
• Drain raisins and add to bowl.
• Add sauce and mix.
• You can serve immediately, but is much better if you refrigerate for at least 4 hours.
• To Serve:.
• Place a leaf of lettuce on tortilla.
• Spoon chicken salad over lettuce.
• Sprinkle with cheddar cheese.
• Wrap up like you would a burrito, leaving the top open.

SOUTHWEST BBQ CHICKEN SALAD

Steps:

• Blend together sloppy joe seasoning mix, 1 Tbsp barbecue sauce and melted butter; brush over chicken breasts.
• Grill chicken over medium heat about 5-7 minutes per side or until fully cooked.
• Meanwhile, blend together ranch dressing, remaining 1/4 cup barbecue sauce, taco seasoning; set aside.
• Toss together salad, black beans, green onions and tomatoes in a large salad bowl.
• Cut grilled chicken into thin slices and arrange over salad.
• Top with cheese and chips.
• Serve with dressing.
• Any left over dressing may be refrigerated and served on favorite salads, tossed with pasta or used as a sandwich spread.

SPICY SOUTHWEST CHICKEN SALAD

Steps:

• Combine 1/4 cup Wish-Bone® Italian Dressing with chipotle chile pepper in small bowl. Brush chicken and onion with dressing mixture.
• Grill or broil chicken and onion, turning once, 10 minutes or until chicken is thoroughly cooked and onion is tender; thinly slice chicken.
• Arrange spring salad mix on serving platter. Top with beans, mango, avocado, onion and chicken. Just before serving, drizzle with remaining 1/4 cup Dressing.

CINDY'S SOUTHWEST CHICKEN DINNER SALAD

Steps:

• Grill your chicken breasts, and slice thin.
• Roast your corn kernals over high heat in a pan with a little oil (you can add a tsp or 2 of packaged Fahita mix to it as it roasts for a more spicy taste if you like).
• layer everything onto large plates. Place sliced chicken on top and crumble some nacho chips on top if you like. Drizzle dressing on top and enjoy -- .