Serve Southwest chicken salad over greens, wrapped in a tortilla, or stuffed in a pita pocket.
The Gourmand Mom
I’m acutely aware that this blog seems like The Chicken Salad Blog lately. Things have been busy around here and I’m scrambling (in between savoring each moment). As I’ve mentioned before, chicken salad is my go-to easy dinner. Pretty certain that there’s a direct correlation between how full our calendar is and how often we eat chicken salad.
Between birthday party planning, spring break, doctor’s appointments, play set building, holidays, and the normal business of a tending to a family with three young kids, it’s been a chicken salad month.
Our most recent chicken salad was this tasty Southwest-style chicken salad; tender chunks of chicken in a spicy dressing, tossed with sweet corn kernels, black beans, and red bell pepper. Serve it over a bed of greens, wrapped in a tortilla, or stuffed in a pita pocket.
And if the southwest inspired flavors of this chicken salad don’t inspire you, check out a few of my previously posted chicken salad recipes. Love ‘em all! Fast, easy, and delicious … leaving more time for savoring the things that really matter.
Southwest chicken salad
1/2 cup mayonnaise
2 tablespoons dijon mustard
2 tablespoons diced chiles (or diced jalapeño pepper)
1 teaspoon chili powder
1/4 teaspoon cayenne pepper (for mild/medium spice)
1 teaspoon garlic, minced
1 pound chicken breast, cooked and chopped
1/2 red bell pepper, diced
3/4 cup corn kernels
3/4 cup black beans (from a can, drained and rinsed)
Salt and pepper
Combine the mayonnaise, mustard, diced chiles, chili powder, cayenne pepper, and garlic. Pour the dressing over the chicken, red bell pepper, corn, and black beans. Toss to combine. Taste and adjust seasoning with salt and additional cayenne pepper, as desired.
Related post on The Gourmand Mom: Tropical Chicken Salad
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