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.
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.
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?
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.
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.
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.
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
- 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
- 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.
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.