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South-of-the-Border Chicken Salad recipe

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

  • In large bowl, mix together chicken, corn,black beans, red and green pepper, green onions, jalapeno pepperand pine nuts; toss gently to mix well.
  • In another bowl, mix together barbecuesauce, Italian dressing, chili powder, cumin, lime juice, cilantroand hot pepper sauce; stir to mix well.
  • Pour dressing mixture over chicken mixtureand toss to coat evenly. Refrigerate, covered, 3 hours or overnight.
  • Serve in a large, fried tortilla shellover a bed of shredded lettuce. If desired, garnish with dollopsof sour cream, chopped black olives and shredded cheddar cheese.

    Makes 4 servings.

    Recipe provided courtesy of the NationalChicken Council. Used with permission.

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