Southwestern Chicken Salad

5 from 4 votes

Mix up your routine with a southwestern twist on a classic chicken salad recipe. Prep it on the weekend for easy and filling lunches.

Prep Time15

Total Time15

Course: Salads

Cuisine: Southwestern

Servings:

4 cups cubed cooked boneless chicken breast
1 can (4.5 ounce) diced mild green chiles
½ cup plain Greek yogurt
¼ cup mayonnaise
½ teaspoon ground cumin
2 tablespoons freshly squeezed lime juice
1 cup finely diced celery (3 stalks)
¼ cup sliced green onion (about 2)
⅓ cup finely diced radishes
½ cup fresh corn kernels (about 1 ear)
salt and pepper to taste
shredded or leaf lettuce, taco boats, tortillas, or wraps, desired garnishes (for serving)

In a large bowl, mix together chicken, green chiles, Greek yogurt, mayonnaise, cumin, and lime juice. Mix well.
4 cups cubed cooked boneless chicken breast, 1 can (4.5 ounce) diced mild green chiles, ½ cup plain Greek yogurt, ¼ cup mayonnaise, ½ teaspoon ground cumin, 2 tablespoons freshly squeezed lime juice
Add celery, green onion, radishes, and corn. Gently stir until all ingredients are coated and mixed. Taste, and add salt and pepper, as desired. Refrigerate salad in a covered container until ready to serve.
1 cup finely diced celery, ¼ cup sliced green onion, ⅓ cup finely diced radishes, ½ cup fresh corn kernels
Immediately before eating, divide evenly into taco boats, on wraps, or on lettuce. Garnish with shredded lettuce, additional radishes and green onions, if desired.

Taco boats: For the photos, I used 1 package (6.7 oz.) Old El Paso Whole Wheat Taco Boats.
Corn: Canned or frozen corn can be substituted for fresh corn kernels.
Storage: Refrigerate chicken salad in a covered container for up to 3 days.

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