Southwest Chicken Salad
Southwest chicken salad brings a twist to the classic Southern-style with spices, veggies and a Southwest-style dressing you'll have to serve during the summer.
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Servings: 6 serving
Ingredients
- 1 pound rotisserie chicken, chopped
- 1/2 medium green bell pepper, diced
- 1/2 cup frozen corn, thawed
- 1/2 cup can of black beans, drained & rinsed
- 1 large roma tomato, diced
Dressing
- 1 tablespoon ranch seasoning
- 1 tablespoon taco seasoning
- 1 cup mayo or 1/2 cup mayo & 1/2 cup sour cream
- 1/2 lemon, squeezed
- 1/2 lime, squeezed
Instructions
- First, chop the rotisserie chicken meat up. You'll want the chicken in small pieces like you see in the recipe photos.
- Now in a bowl, mix together the ingredients for the dressing. Then, chop up and prep the veggies for the recipe as well.
- In a salad bowl, add in the chopped chicken, the veggies then mix in the dressing. Once everything is combined, cover the bowl and allow to sit for at least an hour. Chicken salad is the perfect make ahead recipe because it's always better the next day after the flavors come together in the dressing.
- After a little time has passed, serve and enjoy. Serve the Southwest chicken salad the same way you would any other chicken salad recipe. As a sandwich, with crackers or eat it as is.
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