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Southwest Chicken Salad Recipe – with video

5
/5
15 mins
27 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 09/26/2016Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

Mix up your routine with a southwestern twist on a classic chicken salad recipe. You can prep it on the weekend - it's quick, easy and incredibly filling. Get the healthy recipe on RachelCooks.com!

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

Chicken salad in tortilla boats garnished with sliced green onions.

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

I love chicken salad. There’s just something about chicken coated in mayo and mixed with crunchy vegetables (and sometimes fruit) that makes for a perfect lunch served with a tortilla, chips, crackers, or lettuce. But chicken salad doesn’t have to be the same every time you have it. It’s always good to have a little fun with your food and this chicken salad is exactly that — fun.

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

Overhead displaying green chile chicken salad ingredients.

This salad is easy to make. Once you’ve chopped the veggies, you can put everything into a bowl and mix it up. You’ll get excited just dumping ingredients into the bowl — chicken, Old El Paso Green Chiles, mayo and Greek yogurt, celery, green onion, radishes, fresh corn, lime juice, and cumin. Doesn’t it look great?

Overhead of green chile chicken salad ingredients in shallow white bowl.

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 — the perfect time to season with salt and pepper, as needed.

Overhead of green chile chicken salad ingredients, mixed together in shallow white bowl.

The only thing left to do is pile it into an Old El Paso Whole Wheat Taco Boat, and garnish with some crispy green lettuce. Add a few radish slices and slivers of green onion if you’re feeling fancy.

Make it your own

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. 

Serve the salad on lettuce instead of in the tortilla boats. A wrap is perfect, too. 

Meal prep 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. 

 

Three tortilla boats filled with chicken salad, garnished with sliced radishes and green onions.

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

Closeup of salad in tortilla boat, on black background.

Needed for this recipe: Green chiles, large mixing bowl.

 

Looking for more lunch ideas? Try:

 

  • Bean Sandwich with Rosemary, Apples and Parmesan
  • Collard Wrap with Black Beans, Chicken and Avocado
  • Farro Salad with Butternut Squash, Bacon and Cranberries
  • Thai Freekeh Salad with Peanut Ginger Dressing
  • Southwestern Chopped Salad in a Mason Jar
  • Taco Lettuce Boats by The Tasty Bite (the lettuce is the boat!)
  • Taco Zucchini Boats by Cooking Classy
 

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Closeup of salad in tortilla boat on black background.
Recipe

Get the Recipe: Southwestern Chicken Salad

5 from 4 votes
Prep Time: 15 mins
Total Time: 15 mins
8 servings
Print Rate Recipe
Prevent your screen from going dark
Mix up your routine with a southwestern twist on a classic chicken salad recipe. Prep it on the weekend – it’s quick, easy, and incredibly filling.

Ingredients

  • 4 cups cubed cooked boneless chicken breast
  • 1 can (4.5 ounce) Old El Paso mild green chiles
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1/2 teaspoon ground cumin
  • 2 tablespoons freshly squeezed lime juice
  • 1 cup finely diced celery (2-3 stalks)
  • 1/4 cup diced green onion (about 2)
  • 1/3 cup finely diced radishes
  • 1/2 cup fresh corn kernels (about one ear)
  • salt and pepper to taste
  • 1 package (6.7 ounce) Old El Paso Whole Wheat Taco Boats (8 boats)
  • Lettuce to serve

Instructions

  • In a large bowl, mix together chicken, Old El Paso green chiles, Greek yogurt, mayonnaise, cumin, and lime juice. Mix well.
  • Add celery, green onion, radishes, and corn. Gently stir until all ingredients are coated and mixed. Taste, and add salt and pepper, as desired.
  • Immediately before eating, divide evenly into Old El Paso Whole Wheat Taco boats and garnish with lettuce and additional radishes and green onions, if desired. Store extra chicken salad in a covered container in the refrigerator.

Nutrition Information

Serving: 1/8 of recipe, Calories: 296kcal, Carbohydrates: 24g, Protein: 29g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Cholesterol: 66mg, Sodium: 231mg, Fiber: 4g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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Disclosure: I’m excited to partner with Old El Paso this year to bring you fresh and flavorful recipes. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.
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  1. Liz @ The Lemon Bowl says

    August 10, 2018 at 3:50 pm

    This looks delicious!! :) I love chicken salad!

    Reply
    • Rachel Gurk says

      August 11, 2018 at 1:17 pm

      Thank you!

      Reply
  2. Carolyn says

    August 10, 2018 at 11:56 am

    This sounds incredible!

    Reply
  3. ashley manila says

    August 10, 2018 at 11:21 am

    This sounds so flavorful!

    Reply
    • Rachel Gurk says

      August 11, 2018 at 1:17 pm

      Thank you!

      Reply
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