Creamy Southwest Chicken Salad Recipes

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SOUTHWESTERN CHICKEN SALAD



Southwestern Chicken Salad image

A wonderful blend of spices, herbs, and a bit of a "bite" from the jalapeno combine so well with the chicken and corn in this salad. One of my favorites! If you can't get fresh corn, you may substitute frozen corn.

Provided by LINDA W.

Categories     Salad

Time 45m

Yield 4

Number Of Ingredients 15

1 lemon, thinly sliced
1 bay leaf
1 teaspoon whole black peppercorns
¾ teaspoon dried thyme, divided
2 skinless, boneless chicken breast halves
¾ teaspoon paprika
⅓ cup light mayonnaise
¼ cup sour cream
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
⅛ teaspoon ground nutmeg
1 ½ cups fresh corn, cooked and cut from the cob
2 tablespoons chopped fresh cilantro
¾ cup diced orange bell pepper
1 jalapeno pepper, seeded and minced

Steps:

  • Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
  • In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
  • Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

Nutrition Facts : Calories 229.8 calories, Carbohydrate 19 g, Cholesterol 47.5 mg, Fat 11.2 g, Fiber 3.7 g, Protein 16.9 g, SaturatedFat 3.2 g, Sodium 505.9 mg, Sugar 3.6 g

CHILI LIME SOUTHWESTERN CHICKEN SALAD



Chili Lime Southwestern Chicken Salad image

A Chili Lime Southwestern Chicken Salad with a low fat and CREAMY Cilantro Chili Lime Dressing that doubles as a marinade! Weight Watchers Smart Points: 10 per serve

Provided by Karina - Cafe Delites

Number Of Ingredients 16

Marinade/Dressing:
4 skinless (, boneless chicken thigh fillets)
2 tablespoons olive oil
1/3 cup freshly squeezed lime juice
4 tablespoons fresh chopped cilantro ((or flat-leaf parsley))
2 cloves garlic (, crushed)
1 teaspoon brown sugar
1/2-3/4 teaspoon red chilli flakes ((adjust to your preference of spice))
1/2 teaspoon ground Cumin
1 teaspoon salt
1/4 cup plain greek yogurt ((or sour cream) -- FOR DRESSING ONLY)
4 cups romaine ((cos) lettuce leaves, washed and dried)
1 cup grape / cherry tomatoes (, halved)
1 ripe avocado (, sliced)
1 cup black beans (, washed and rinsed)
1 cup corn (, washed and rinsed)

Steps:

  • Whisk marinade ingredients together to combine, or pulse in a magic bullet using a small cup OR a small food processor until blended (all except for the greek yogurt). Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as the dressing.
  • Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  • Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, black beans, corn and chicken.
  • Prepare dressing with remaining marinade/dressing with the 1/4 cup greek yogurt; mix well to combine OR pulse in a small food processor or magic bullet small cup.
  • Drizzle the creamy dressing over the salad; divide into 4 bowls and serve.

SOUTHWEST CHICKEN SALAD



Southwest Chicken Salad image

My husband loves salads, and this flavorful chicken recipe is easy, nutritious and very tasty. Serve it over greens, tucked in a pita or rolled up in a tortilla. -Sara Hobbs, West Tawakoni, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 cups.

Number Of Ingredients 19

4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
DRESSING:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
SALADS:
Torn mixed salad greens and sliced almonds
PITAS:
Whole wheat pita pocket halves and lettuce leaves
WRAPS:
Whole wheat tortillas and sliced ripe avocado

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.

Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 316mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

SOUTHWEST LAYERED CHICKEN SALAD



Southwest Layered Chicken Salad image

Looking for an easy salad to serve a crowd? Try this colorful combo that includes corn with a creamy dressing that gets its zip from Old El Paso® taco seasoning.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 12

Number Of Ingredients 12

3/4 cup mayonnaise
3/4 cup sour cream
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1/3 cup chopped fresh cilantro
1 teaspoon grated lime peel
3 tablespoons lime juice
8 cups chopped romaine lettuce
1/2 medium jicama, peeled, cut into matchstick pieces (about 1 cup)
3 cups chopped cooked chicken
1 can (15.25 oz) corn, drained
2 large red bell peppers, chopped (about 2 1/2 cups)
2 ripe avocados, pitted, peeled and chopped (about 3 cups)

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.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 0 g

SOUTHWEST CHICKEN SALAD WITH CREAMY CILANTRO DRESSING



Southwest Chicken Salad with Creamy Cilantro Dressing image

A creamy cilantro-lime yoghurt dressing makes everything come together in this southwestern chicken salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 12

5 cups shredded romaine lettuce
2 cups shredded deli rotisserie chicken
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained and rinsed
1 cup chopped tomato
1/2 cup sliced green onions
1/3 cup olive oil or canola oil
1 1/2 cups finely chopped fresh cilantro leaves
1 clove garlic, finely chopped (1 teaspoon)
3 tablespoons lime juice
1/4 teaspoon salt
1/2 cup Mountain High™ whole milk plain yoghurt

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.

Nutrition Facts : Calories 260, Carbohydrate 20 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 6 g, Protein 15 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g

SOUTHWEST CHICKEN PASTA SALAD RECIPE



Southwest Chicken Pasta Salad Recipe image

This Southwest Chicken Pasta Salad is quick, delicious, and full of amazing flavor. It's not too spicy, but has the most amazing flavor and seasoning to it.

Provided by Camille Beckstrand

Categories     Salad

Time 28m

Number Of Ingredients 17

16 ounces rotini pasta
1 pound boneless chicken breasts (cooked and cubed)
1 green bell pepper (diced)
1 red bell pepper (diced)
2 Roma tomatoes (diced)
4.25 ounces olives (sliced)
14 ounces corn (drained)
½ red onion (diced)
15 ounces black beans (rinsed and drained)
15 ounces pinto beans (rinsed and drained)
1 ounce taco seasoning mix
4 ounces Colby Jack Cheese (cubed)
1 ½ cups mayonnaise
½ cup sour cream
3 Tablespoons salsa
½ cup buttermilk
1 ounce fiesta Ranch dip seasoning

Steps:

  • Cook pasta according to directions on package.
  • While pasta is cooking, mix together (in a VERY large bowl) the cooked chicken, bell peppers, tomatoes, olives, corn, onion, black beans, pinto beans, and taco seasoning.
  • After pasta is finished cooking, mix it into the bowl with other ingredients (do not add cheese at this point because the hot pasta has a tendency to melt it, so wait to add the cheese until the pasta has completely cooled down).
  • In a separate bowl, mix together dressing ingredients and fold into pasta/vegetable mixture. Stir until all ingredients are coated with dressing.
  • Fold in cheese at this time and place in the fridge. I prefer to eat this after it has been in the fridge for at least 2-4 hours, but it tastes even better after staying in the fridge overnight.

Nutrition Facts : Calories 492 kcal, Carbohydrate 60 g, Protein 24 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 44 mg, Sodium 687 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving

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