Real Recipes From Real Home Cooks ®

kat's southwest chicken salad

★★★★★ 22
a recipe by
Kathleen Hagood
Gorman, TX

My husband and I love spicy foods, so I made up a chicken salad recipe that really pushes the envelope on Southwest flavors! It's such a great change from the traditional chicken salad sandwich.

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
★★★★★ 22
method No-Cook or Other

Ingredients For kat's southwest chicken salad

  • 1 lg
    chicken breast, chopped (smoked, bone-in with skin on); remove skin and bone before chopping
  • 1/2 c
    onion, chopped
  • 1/3 c
    red bell pepper, chopped
  • 1/2 c
    fresh cilantro, pulled from stem then chopped
  • 1/8 c
    canned black olives, chopped
  • 2
    pickled jalapeno peppers, chopped
  • 1
    canned chipotle pepper in adobe sauce, chopped ( kat uses two.)
  • 1/4 tsp
    ground cumin powder
  • salt and pepper, to taste
  • 3/4 c
    mayonnaise (more if needed, to moisten the above ingredients)
  • cheddar jalapeno bread or hard sandwich rolls for eight sandwiches
  • garlic powder
  • cooking spray
  • peach slices, pineapple slices, or avocado

How To Make kat's southwest chicken salad

  • 1
    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.)
  • 2
    Once mixed, sprinkle garlic powder on the bread or rolls, spray with cooking spray and then toast under the broiler.
  • 3
    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.