This chicken salad is savory with a little bit of heat!
Today, we’re bringing you our Southwest Chicken Salad, a dish that brings a perfect balance of savory goodness and offers a hint of heat. This vibrant salad is packed with seasoned chicken, fresh vegetables, and a touch of spice from jalapeño peppers. For those who prefer a milder taste, not to worry, you can just skip the jalapeños.
This recipe pairs perfectly with our new Viral Avocado “Bread,” but it’s equally delicious on any toasted bread you choose. Treat yourself to this flavorful and satisfying meal that will become a staple in your recipe collection.
Southwest Chicken Salad
Servings 4 sandwiches
Ingredients
- 2 cups cooked chicken, finely chopped
- 2 stalks celery, small dice
- 2 jalapeno peppers, seeded and finely diced (optional)
- ¼ cup red onion, diced
- ¼ cup not packed, cilantro, chopped
- ½ lime, juiced
- ⅓ cup mayo or 50/50 Plain Greek yogurt and mayo
- Kosher salt
- Black pepper
To serve
- Toasted multi-grain bread or Avocado Bread
- Arugula
Instructions
- In a large bowl, add the chopped chicken, celery, jalapeno peppers, red onion, and cilantro.
- Juice the ½ of lime over all the ingredients. Add the mayo or mayo Greek yogurt combination and fold the mixture together. Add more mayo or Greek yogurt, depending on how creamy you like your chicken salad.
- Refrigerate for 30 minutes or longer for the flavors to meld together.
- Serve on toasted bread or avocado bread, and top with arugula.
- Enjoy!
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
All photos by Lorianne DeVita
