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Southwestern Chicken Salad

Southwestern Chicken Salad


"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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45 m servings 230 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 506 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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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Read all reviews 11
  1. 15 Ratings

Most helpful positive review

Delicious! I served it in pita halves.

Most helpful critical review

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 jalapen...

Most helpful
Most positive
Least positive

Delicious! I served it in pita halves.

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 jalapen...

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 l...

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...

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 tos...

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

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 ...

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!

I made some changes to the recipe and I think it made all the difference. I added chili powder to the chicken while cooking as well as garlic powder. When making the dressing, I added more chili...

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