This unusual chicken salad is more an infusionof southwestern, barbecue and Italian flavors.
Recipe: South-of-the-BorderChicken Salad
4 1/2 cups cooked, diced chicken
2 3/4 cups whole kernel corn, well drained
2 1/2 cups canned black beans, drained and rinsed
1 cup diced red pepper
1 cup diced green pepper
1 1/2 cups thinly sliced green onions
2 tablespoons thinly sliced, seeded jalapeno pepper
2/3 cup pine nuts, toasted
1/2 cup prepared hickory flavor barbecue sauce
3/4 cup prepared Italian salad dressing (not creamy)
2 tablespoons chili powder
1 tablespoon ground cumin
2 1/2 tablespoons fresh lime juice
2 1/2 tablespoons chopped cilantro
1 1/2 teaspoons hot pepper sauce
Makes 4 servings.
Recipe provided courtesy of the NationalChicken Council. Used with permission.
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