Southwest Chicken Salad

5 from 1 vote

This is a fast and easy no-cook dish that makes a fun southwestern variation on traditional chicken salad. Serve on a bed of lettuce with dressing, if desired. A few pepitas, pickled jalapeños, or black olives make excellent additions.

Course Main Course, Salad

Cuisine American

Keyword american, Chicken, dairy-free, easy, egg-free, fast, main, nightshade-free, no-cook, nut-free, salad

Prep Time 15

Total Time 15

Servings

Calories 520kcal

Author Jenny Ross

Ingredients

2 pounds chicken breast boneless and skinless, pre-cooked and chopped into bite size pieces
1/2 cup mayonnaise or non-fat Greek yogurt for lower fat
1/2 cup sour cream or more mayonnaise for dairy-free
3 tablespoons apple cider vinegar
1 garlic clove minced
1/2 teaspoon salt plus more to taste
1/2 teaspoon oregano dried
1/2 teaspoon chili powder omit for nightshade-free
1/2 teaspoon cumin ground
1/2 teaspoon coriander ground
1/4 teaspoon smoked paprika omit for nightshade-free
1/4 teaspoon black pepper fresh ground
1-2 tablespoons monk fruit powdered, optional
4 tablespoons cilantro minced
1/4 red onion minced
2 green onions sliced thin
1/2 red bell pepper diced, or 1/2 cup jarred roasted bell pepper, omit for nightshade-free

Get Recipe Ingredients

Instructions

Combine all ingredients a bowl and toss until evenly combined. Adjust seasoning as desired.

Notes

You can also bake the chicken breast in a pre-heated 450ºF oven for 15-20 minutes, or until the internal temperature is 165ºF. Let cool to room temperature before chopping for the salad.

Nutrition made with 1/2 cup non-fat Greek yogurt and 1/2 cup sour cream: Calories: 345 cal, Carbs: 5g, Fiber: 1g, Fat: 12g, Protein: 52g

Nutrition