Southwestern Chicken Salad with a Chili Vinaigrette
Servings Prep Time
4-6people 1hour
Servings Prep Time
4-6people 1hour
Southwestern Chicken Salad
  • 2 1/2 cups chicken breastshredded from a rotisserie chicken
  • 3cups romaine lettucechopped
  • 1 cup purple cabbagechopped
  • 1cup black beanscanned, drained and rinsed
  • 1cup frozen sweet corn kernelsthawed
  • 1 cup red bell pepperdiced
  • 1cup red oniondiced
  • 2tablespoons fresh cilantrochopped
  • 1/2 cup tortilla stripsor corn tortilla chips, broken
  • 1/2 cup queso frescocrumbled (optional)
  • 4-8 flour tortillasoptional, if enjoying as a wrap (we love the fresh uncooked tortillas in the refrigerator section)
Chili Vinaigrette
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
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