Southwest Chicken Salad Recipe

Mix up your lunch routine with this fun southwest chicken salad recipe. Prep it on the weekend for quick and filling lunches.

This post is brought to you in partnership with Old El Paso.

I love chicken salad. There’s just something about chicken coated in mayonnaise and mixed with crunchy vegetables (and sometimes fruit) that makes for a perfect lunch, especially if it’s served with a wrap, chips, crackers, or lettuce.

Chicken salad doesn’t have to be the same every time you make it. It’s good to have a little fun with your food, maybe shake things up a bit. This chicken salad has a nice southwestern vibe to it and everyone seems to love it.

PS: If you’re looking for a more classic recipe, this healthy chicken salad with walnuts and grapes is one of my favorites! You might also like my curried chicken salad or  dill chicken salad.

How To Make This Chicken Salad Recipe

This salad is easy to make. Chop the veggies, put everything into a bowl, and mix it up.

You’ll get excited just seeing all the ingredients into the bowl: chicken, green chiles, mayonnaise and Greek yogurt, celery, green onion, radishes, fresh corn, lime juice, and cumin. Doesn’t it look great?

Once you mix it all together, you won’t be able to resist diving right into the bowl of southwest chicken salad with a fork. Consider it a taste test; it’s the perfect time to season with salt and pepper, as needed.

How To Serve This Chicken Salad

Pile it into a whole wheat taco boat, as pictured, and garnish with crispy green lettuce. Add a few radish slices and slivers of green onion if you’re feeling fancy.

The salad can be served on a bed of lettuce, in a wrap, or just as it is.

Changes You Can Make To This Recipe

• Use different vegetables. Feel free to play around with the vegetables to suit your tastes and what is in your fridge. Red or green bell peppers are a good substitute for the  chopped radish. Add minced jalapeño peppers if you like it a little heat. Use frozen corn, thawed, instead of the fresh corn. Use chopped sweet onion instead of the green onions, or skip the onions altogether. 
• Replace the yogurt. If you’re not a fan of yogurt, feel free to substitute mayonnaise. You’ll need ¾ cup total.

Make Ahead Ideas

Make the chicken salad ahead. It will keep in the fridge for up to 3 days. Put the salad in a tightly covered bowl. Fill the tortilla boats right before serving so you don’t have a soggy taco boat. 

You can easily pack this chicken salad in lunches: a small container of this southwest chicken salad, plus a taco boat or wrap in a bag. Assemble it wherever you may be eating lunch.