Southwestern Chicken Salad

Southwestern Chicken Salad

9 Reviews 1 Pic
  • Prep

    45 m
  • Ready In

    45 m
Recipe by  LINDA W.

“A wonderful blend of spices, herbs, and a bit of a "bite" from the jalapeno combine so well with the chicken and corn in this salad. One of my favorites! If you can't get fresh corn, you may substitute frozen corn.”

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Adjust Servings

Original recipe yields 4 servings



  1. Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
  2. In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
  3. Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

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Reviews (9)

Rate This Recipe


Delicious! I served it in pita halves.



At least it was filling... I made this for dinner tonight and was not impressed. The taste was not what I was looking for, too bland for a "southwestern" dish. Even after doubling the jalapeno and seasoning the green pepper. The creamy dressing was bland, I added salsa to it and it still was not good. Will not make again, but at least my tummy is full.



Easy, quick and yummy. I accidentally left my unfinished pita with this salad in my mom's fridge after visiting her. She asked me a few days later what I had left because she had eaten it and loved it!

More Reviews

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Amount Per Serving (4 total)

  • Calories
  • 230 cal
  • 11%
  • Fat
  • 11.2 g
  • 17%
  • Carbs
  • 19 g
  • 6%
  • Protein
  • 16.9 g
  • 34%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 506 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Santa Fe Chicken Salad


next recipe:

Simple Southwestern Chicken Salad