Best 8 Kats Southwest Chicken Salad Recipes
Are you craving a flavorful and satisfying meal that combines the zesty flavors of the American Southwest with the convenience of a salad? Look no further than the "Kat's Southwest Chicken Salad". This tantalizing dish tantalizes your taste buds with a delightful blend of juicy grilled chicken, crisp salad greens, and a tangy, creamy dressing infused with the vibrant spices of the Southwest. Whether you're seeking a quick and easy lunch option or a hearty dinner that packs a punch, this recipe is sure to deliver a culinary experience that will leave you feeling invigorated and satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
SOUTHWEST CHICKEN SALAD
My husband loves salads, and this flavorful chicken recipe is easy, nutritious and very tasty. Serve it over greens, tucked in a pita or rolled up in a tortilla. -Sara Hobbs, West Tawakoni, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 cups.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.
Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 316mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges
SOUTHWESTERN CHICKEN SALAD
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.
Provided by LINDA W.
Categories Salad
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 229.8 calories, Carbohydrate 19 g, Cholesterol 47.5 mg, Fat 11.2 g, Fiber 3.7 g, Protein 16.9 g, SaturatedFat 3.2 g, Sodium 505.9 mg, Sugar 3.6 g
KAT'S SOUTHWEST CHICKEN SALAD
Ok, wow... this is one incredible sandwich! Even those in my family who don't normally gravitate toward chicken salad fell in LOVE with this one. Enjoy!
Provided by Kathleen Hagood @Nature_Mommie
Categories Chicken
Number Of Ingredients 17
Steps:
- Combine all chicken salad ingredients in bowl and mix well. This is a very hot and spicy recipe, but you can reduce the chipotle and jalapeno pepper if you wish. (The pickled jalapeno gives the chicken salad a little of the tartness that we expect with dill pickles in a traditional chicken salad.)
- Once mixed, sprinkle garlic powder on the bread or rolls, spray with cooking spray and then toast under the broiler.
- Spread chicken salad mixture on the toasted bread, and choose a garnish, if you wish. Try pineapple or peach slices (even better if it's grilled.) The sweetness of the fruit will complement and tame the heat from the peppers. Avocado is also a tasty garnish.
COPYCAT SOUTHWEST CHICKEN SALAD
My husband and I ordered and devoured this salad from Applebee's three separate times before we finally asked the waitress for the dressing ingredients. She kindly shared the recipe with us, and now I whip up this hearty main-dish salad with its tangy sauce often. -Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Place the first 5 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving., Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 3 in. from heat until a thermometer reads 165°, 5-7 minutes on each side. Let stand 5 minutes before slicing. Meanwhile, prepare corn according to package directions., Divide romaine between 2 salad bowls. Arrange chicken over romaine; top with corn, red pepper, tomatoes and beans. Sprinkle with cheese and tortilla strips. Shake dressing again; drizzle over salads. Serve immediately.
Nutrition Facts : Calories 557 calories, Fat 26g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 826mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 45g protein.
SOUTHWESTERN SHREDDED CHICKEN SALAD
Shredded chicken salad with a kick! Great for salads or wraps.
Provided by CJ
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Combine lettuce, chicken, corn, beans, bell pepper, avocados, tomatoes, green onions, and cilantro for salad in a large bowl.
- Stir yogurt, mayonnaise, taco seasoning, and ranch dressing mix for dressing together in a small bowl.
- Pour 1/2 of the dressing over the salad and toss to combine. Gradually add more dressing until it is dressed to your liking. Top with tortilla chips before serving.
Nutrition Facts : Calories 793.2 calories, Carbohydrate 62.9 g, Cholesterol 70.4 mg, Fat 48.3 g, Fiber 19.3 g, Protein 35.2 g, SaturatedFat 9 g, Sodium 1287.9 mg, Sugar 10.4 g
SOUTHWEST CHICKEN SALAD
This is a copycat from McDonalds..I went in a hunt for this recipe since I became obsessed with it. My obsession started because I added a chopped avocado to my McDonalds purchased salad and it was heaven. I got this from recipelink.com, the avocado is optional since it's not in MD's salad but sooo recomended. The dressing that the salad comes with is Paul Newman's Natural Southwest dressing, so sub that if you find it at the store if you don't want to make it from scratch.
Provided by Kitty Kat Cook
Categories Southwestern U.S.
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 23
Steps:
- Mix together marinade ingredients in a small bowl -- add chicken and coat it in the marinade. Set aside.
- In a pan spritzed with nonstick spray, cook tomatoes and corn over high heat until slightly charred.
- Place lettuce in a bowl, and top with marinated chicken, tomatoes and corn, chopped pepper, and black beans. Sprinkle with cheese and chips. Add the chopped avocados.
- In a small dish, combine all of the dressing ingredients with 1 teaspoons water.
- Mix in the dressing, squeeze some lime and enjoy!
Nutrition Facts : Calories 1040.2, Fat 56.3, SaturatedFat 8.5, Cholesterol 76, Sodium 1154.4, Carbohydrate 102.2, Fiber 22, Sugar 18.8, Protein 40.2
SOUTHWEST CHICKEN SALAD
Steps:
- In a small bowl, combine Greek yogurt, taco seasoning, garlic powder, onion powder and cumin together.
- In a separate bowl, combine chicken, tomatoes, pepper, onions, corn, and black beans.
- Add salt and pepper, to taste.
- Add wet mixture and mix until well combined.
- Refrigerate for at least an hour and serve cold.
- Serve with tortilla chips.
Nutrition Facts : Servingsize 1 serving, Calories 5462 kcal, Fat 45 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 13013 mg, Carbohydrate 1031 g, Sugar 210 g, Protein 304 mg
KAT'S SOUTHWEST CHICKEN SALAD
Wonderfully different chicken salad recipe submitted to the Just a Pinch Recipe Club by Kathleen Hagood.
Provided by Pinay0618
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all chicken salad ingredients in bowl and mix well. This is a very hot and spicy recipe, but you can reduce the chipotle and jalapeno pepper if you wish. (The pickled jalapeno gives the chicken salad a little of the tartness that we expect with dill pickles in a traditional chicken salad.).
- Once mixed, sprinkle garlic powder on the bread or rolls, spray with cooking spray and then toast under the broiler.
- Spread chicken salad mixture on the toasted bread, and choose a garnish, if you wish. Try pineapple or peach slices (even better if it's grilled.) The sweetness of the fruit will complement and tame the heat from the peppers. Avocado is also a tasty garnish.
Nutrition Facts : Calories 96.2, Fat 7.7, SaturatedFat 1.1, Cholesterol 5.7, Sodium 265.2, Carbohydrate 7, Fiber 0.6, Sugar 2.2, Protein 0.5
Tips:
- To get the most flavor out of your chicken, marinate it in the dressing for at least 30 minutes before cooking.
- If you don't have time to marinate the chicken, you can simply cook it in a skillet over medium heat until it is cooked through.
- To make the dressing, simply whisk together the mayonnaise, sour cream, yogurt, lime juice, cilantro, chili powder, cumin, salt, and pepper.
- You can use any type of cooked chicken for this salad, such as grilled, roasted, or boiled chicken.
- To assemble the salad, simply combine the chicken, corn, black beans, tomatoes, avocado, and dressing in a large bowl and toss to coat.
- Serve the salad immediately or chill it for later.
Conclusion:
Kat's Southwest Chicken Salad is a delicious and easy-to-make salad that is perfect for a summer party or potluck. The salad is packed with flavor, thanks to the combination of marinated chicken, corn, black beans, tomatoes, avocado, and a creamy dressing. The salad is also very versatile, as you can use any type of cooked chicken and you can add or remove ingredients to suit your taste.
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