Southwestern Chicken Salad Recipe -
Southwestern Chicken Salad Recipe
  • READY IN 45 mins

Southwestern Chicken Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    45 mins

    45 mins


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2004

Delicious! I served it in pita halves.

Most Helpful Critical Review
Aug 18, 2003

At least it was filling... I made this for dinner tonight and was not impressed. The taste was not what I was looking for, too bland for a "southwestern" dish. Even after doubling the jalapeno and seasoning the green pepper. The creamy dressing was bland, I added salsa to it and it still was not good. Will not make again, but at least my tummy is full.


13 Ratings

Mar 14, 2008

Easy, quick and yummy. I accidentally left my unfinished pita with this salad in my mom's fridge after visiting her. She asked me a few days later what I had left because she had eaten it and loved it!

Jan 12, 2008

My 19 year old daughter made this for us the other night. She wouldn't tell me anything about what it was until it was on the table. We all agreed it was yummy and a recipe to keep. I think that marinating and grilling the chicken would add a lot of flavor. It was good cold and served as a wrap filling, I added a little cheese to mine. Definitely will have her make this one again!

Oct 05, 2009

Needs more salt and spices. This has the base for a truly delicious salad but I agree with the others it needs to be kicked up a couple of notches. It was good on chips and would be good on tostada shells but it just missed the mark. Note: 2nd go-round added about 1 to 1-1/2 tsp Tabasco sauce, more salt and pepper and it was much better.

Jun 28, 2006

Needs more salt, but otherwise outstanding served with chips and salsa.

Feb 15, 2011

My husband and I really like this salad. I use about 12 ounces of chicken, light mayo, and light sour cream. I add either lime or lemon juice to the dressing to add a little brightness. I added halved grape tomatoes to it last night and found that to be a nice addition as well. I think leaving the seeds in the jalapeno would add the zing other reviewers are seeking.

Jan 18, 2008

This recipe was okay. I prefer to have it warm in a tortilla. While it wasn't a big hit with me, my family loved it!


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  • Calories
  • 230 kcal
  • 11%
  • Carbohydrates
  • 19 g
  • 6%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 506 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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