Taco Tuesday inspired this Southwestern Chicken Salad with a Chili Vinaigrette. We use a store-bought rotisserie chicken for time-saving ease. Enjoy as a salad or wrapped in a fresh flour tortilla for a hand-held!

 



 

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Southwestern Chicken Salad with a Chili Vinaigrette Yum
Southwestern Chicken Salad - Sister Spice Recipe
Cuisine Mexican
Prep Time 1 hour
Servings
people
Ingredients
Southwestern Chicken Salad
  • 2 1/2 cups chicken breast shredded from a rotisserie chicken
  • 3 cups romaine lettuce chopped
  • 1 cup purple cabbage chopped
  • 1 cup black beans canned, drained and rinsed
  • 1 cup frozen sweet corn kernels thawed
  • 1 cup red bell pepper diced
  • 1 cup red onion diced
  • 2 tablespoons fresh cilantro chopped
  • 1/2 cup tortilla strips or corn tortilla chips, broken
  • 1/2 cup queso fresco crumbled (optional)
  • 4-8 flour tortillas optional, if enjoying as a wrap (we love the fresh uncooked tortillas in the refrigerator section)
Chili Vinaigrette
  • 2 ounces red wine vinegar
  • 2 limes juiced
  • 1 tablespoon tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 clove garlic minced finely and mashed into a paste
  • 1 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked pepper
  • 6 ounces extra-virgin olive oil
Cuisine Mexican
Prep Time 1 hour
Servings
people
Ingredients
Southwestern Chicken Salad
  • 2 1/2 cups chicken breast shredded from a rotisserie chicken
  • 3 cups romaine lettuce chopped
  • 1 cup purple cabbage chopped
  • 1 cup black beans canned, drained and rinsed
  • 1 cup frozen sweet corn kernels thawed
  • 1 cup red bell pepper diced
  • 1 cup red onion diced
  • 2 tablespoons fresh cilantro chopped
  • 1/2 cup tortilla strips or corn tortilla chips, broken
  • 1/2 cup queso fresco crumbled (optional)
  • 4-8 flour tortillas optional, if enjoying as a wrap (we love the fresh uncooked tortillas in the refrigerator section)
Chili Vinaigrette
  • 2 ounces red wine vinegar
  • 2 limes juiced
  • 1 tablespoon tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 clove garlic minced finely and mashed into a paste
  • 1 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked pepper
  • 6 ounces extra-virgin olive oil
Southwestern Chicken Salad - Sister Spice Recipe
Instructions
Chili Vinaigrette
  1. Finely mince 1 garlic clove. Add kosher salt on top of minced garlic. With the back of a chef's knife, mash into a paste.
  2. In a 16-ounce glass measuring cup or a mason jar, add red wine vinegar, juiced limes, tomato paste, chili powder, ground cumin, garlic paste, and freshly cracked pepper. Whisk together.
  3. Slowly drizzle olive oil in while whisking to emulsify. Alternatively, place a lid on a mason jar and shake. For a well emulsified vinaigrette, this dressing can be made in a blender. Set aside.
Southwestern Chicken Salad
  1. If serving as a wrap, preheat a pan to medium heat. Cook flour tortillas for 1-2 minutes on each side. Alternatively, use a cooked tortilla to skip the cooking step.
  2. Place all other ingredients in a large bowl. Pour vinaigrette on top and toss with tongs thoroughly coating all ingredients.
  3. Serve immediately as a salad or in a tortilla wrap, with or without greens.
Recipe Notes

The salad dressing holds well in the refrigerator for up to 1 week. For an easy, make-ahead shortcut, mix multiple servings of the chicken with the dressing. Store in the fridge for up to 3 days. Add to your salads or wraps as desired.

Recipe courtesy of www.sisterspicekitchen.com
©2017 Sister Spice. All rights reserved.
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