Best 4 Kats Southwest Chicken Salad Recipes

Kickstart your taste buds with Kat's Southwest Chicken Salad, a culinary journey that embodies the vibrant flavors of the Southwest. This delectable dish tantalizes the palate with succulent grilled chicken, a symphony of crisp vegetables, and a tangy dressing that brings it all together. Get ready to embark on a flavor adventure that will leave you craving more.

In this comprehensive guide, we'll unveil the secrets behind Kat's Southwest Chicken Salad, providing you with step-by-step instructions and insider tips to recreate this masterpiece in your own kitchen. Whether you're a seasoned chef or just starting your culinary exploration, we'll guide you through each recipe, ensuring a successful and delicious outcome.

From the perfectly grilled chicken to the zesty dressing, every element of this salad is carefully crafted to harmonize and create a symphony of flavors. We'll also introduce you to variations and additional recipes that complement the Southwest Chicken Salad, offering a range of options to suit your preferences and dietary needs.

So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that will transport you to the heart of the Southwest. Get ready to savor the flavors, textures, and aromas of this exceptional dish that will undoubtedly become a staple in your recipe repertoire.

Here are our top 4 tried and tested recipes!

KAT'S SOUTHWEST CHICKEN SALAD

Kat's Southwest Chicken Salad image

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!

Provided by Kathleen Hagood

Categories Sandwiches

Number Of Ingredients 17

Ingredients

CHICKEN SALAD
1 large 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)
BREAD
cheddar jalapeno bread or hard sandwich rolls for eight sandwiches
garlic powder
cooking spray
GARNISH
peach slices, pineapple slices, or avocado

Steps:

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.

KAT'S SOUTHWEST QUINOA SALAD

Kat's Southwest Quinoa Salad image

After trying some cooked quinoa in a vacuum pack from the health food store and hearing about it from my son's girl friend, I decided that this super food is for me. It's high in protein, calcium, and iron, and contains all eight amino acids we need. Perhaps, this is why the Incas considered it as sacred. This wonderful little...

Provided by Kathleen Hagood

Categories Other Salads

Time 30m

Number Of Ingredients 25

Ingredients

1 c white quinoa, rinsed
2 c chicken broth, low salt
1 tsp seasoned salt
a few dashes of cumin powder
1 Tbsp fresh cilantro
TO COOKED QUINOA ADD THE FOLLOWING:
3 Tbsp bottled lemon juice
1 Tbsp olive oil, extra virgin
1/2 Tbsp seasoned salt
1/2 tsp garlic powder
1/3 large red bell pepper, chopped
1/3 c onion, chopped
1/3 c fresh cilantro, chopped
1/3 c colby-jack cheese, grated
1 can(s) (2.25 oz.) black olives, sliced
1 can(s) (4 oz.) mild chopped green chilies
1 can(s) (10 oz.) hot diced rotel tomatoes (you may drain if you don't want the salad too wet.)
2 Tbsp green stuffed olives, chopped
1/2 of a large fresh jalapeno, chopped
1 medium fresh avocado, chopped
1 medium smoked chicken breast, cooled and chopped (smoked with skin on and bone in, and then remove skin and bone and chop)
powdered cayenne to taste
2 Tbsp celery, chopped (optional) but great for added crunch
1/4 c drained corn (opt.)
1/3 c drained pinto beans or black beans (opt.)

Steps:

1. Rinse your quinoa in a strainer in case any powdery saponin residue remains; then add rinsed quinoa to pan and pour 2 cups of chicken broth in; add seasoned salt, cumin, and fresh cilantro.
2. Cook quinoa according to package directions. You should bring it to a boil and then reduce and simmer 15 - 20 minutes. I like 15 minutes because it is less mushy. The package will tell you that white quinoa turns slightly translucent and the white germ in the center is visible. (I have read that red quinoa keeps it's texture a bit more than white, which makes it good for salads, but I haven't found any to try. Once the quinoa is done, (after draining any extra liquid), pour into a bowl and stick in refrigerator to cool, uncovered. (1 cup of dried quinoa yields about 3 cups of cooked.)
3. Once cool, mix in a separate bowl, the lemon juice, olive oil, seasoned salt, and garlic powder. Pour over quinoa. Mix in all other ingredients. Fluff. Chill covered.
4. The celery, corn and beans are nice additions, but my son doesn't like them, so they are omitted from the recipe in the picture. This may actually be served cold or hot.

COPYCAT SOUTHWEST CHICKEN SALAD

Copycat Southwest Chicken Salad image

My husband and I ordered and devoured this salad from Applebee's three separate times before we finally asked the waitress for the dressing ingredients. She kindly shared the recipe with us, and now I whip up this hearty main-dish salad with its tangy sauce often. -Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/3 cup chopped red onion
1/4 cup pickled jalapeno slices, chopped
1/4 cup coleslaw salad dressing
1 tablespoon juice from pickled jalapeno slices
1 tablespoon lime juice
2 boneless skinless chicken breast halves (6 ounces each)
1/4 cup frozen corn
3 cups chopped romaine
1/4 cup chopped sweet red pepper
1/4 cup chopped seeded tomatoes
1/4 cup canned black beans, rinsed and drained
1/2 cup shredded cheddar cheese
1/2 cup tri-color tortilla strips

Steps:

Place the first 5 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving., Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 3 in. from heat until a thermometer reads 165°, 5-7 minutes on each side. Let stand 5 minutes before slicing. Meanwhile, prepare corn according to package directions., Divide romaine between 2 salad bowls. Arrange chicken over romaine; top with corn, red pepper, tomatoes and beans. Sprinkle with cheese and tortilla strips. Shake dressing again; drizzle over salads. Serve immediately.

Nutrition Facts : Calories 557 calories, Fat 26g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 826mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 45g protein.

SOUTHWEST CHICKEN SALAD

Southwest Chicken Salad image

My husband loves salads, and this flavorful chicken recipe is easy, nutritious and very tasty. Serve it over greens, tucked in a pita or rolled up in a tortilla. -Sara Hobbs, West Tawakoni, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 cups.

Number Of Ingredients 19

Ingredients

4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
DRESSING:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
SALADS:
Torn mixed salad greens and sliced almonds
PITAS:
Whole wheat pita pocket halves and lettuce leaves
WRAPS:
Whole wheat tortillas and sliced ripe avocado

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 316mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

Tips:

Use a flavorful and juicy chicken breast for the salad. You can grill, roast, or boil the chicken, but make sure it's cooked through.
Dice the chicken into small pieces so that it's easy to eat in the salad.
Use a variety of vegetables in the salad, such as bell peppers, corn, black beans, and avocado. This will add color, texture, and flavor to the dish.
Use a light and tangy dressing, such as a vinaigrette or a Greek yogurt dressing. This will help to balance out the richness of the chicken and vegetables.
Serve the salad immediately or store it in the refrigerator for later. It will keep for up to 3 days.

Conclusion:

Kat's Southwest Chicken Salad is a delicious and healthy dish that's perfect for a quick and easy meal. It's packed with protein, vegetables, and healthy fats, and it's also low in calories and carbohydrates. This salad is a great way to use up leftover chicken, and it's also a great option for a potluck or picnic. So next time you're looking for a healthy and flavorful salad, give Kat's Southwest Chicken Salad a try.