Tuesday, August 7, 2012

Southwest Chicken Salad

We have a couple of places in town that serve a Southwest Chicken Salad sandwich.  At one of the places, the Southwest is among a laundry list of chicken salads available, but it is one of my favorites.  Being a picky fruit eater, Sam won't eat most varieties of chicken salad I make at home.  He has tried this one and liked it.  Looking for something new & different for lunch and knowing that Sam would eat it, I went to trusty Google to try to find a recipe for Southwest Chicken Salad.  I didn't have much luck.  Most everything I found was a SALAD with lettuce, grilled chicken, veggies, etc.  Not chicken salad of the sandwich or top of a cracker variety.  Time to experiment...and it turned out pretty well!

Southwest Chicken Salad

2 lbs boneless skinless chicken breasts, cooked & chopped {or shred in stand mixer}
3 tbsp Taco Seasoning mix
1 can black beans, rinsed & drained
1 small can corn or 1 1/2 cups frozen corn
1/2 small red onion, finely chopped
1/2 cup mayo
1/2 cup sour cream

Mix all ingredients in a bowl.  Add more mayo and/or sour cream if needed.  Refrigerate several hours for best flavor.  Serve on croissants or with crackers.

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