Southwest Chicken Salad

by courtneyanddaniel


Tired of making your grandmother’s chicken salad?  Then stop.  Make this one instead.  It’s smoky, spicy and fresh (minus the canned chicken, but grilled chicken breasts would work just as well, if not better.  Tell my HOA that they should allow me to grill at my condo.)

If you’re counting Weight Watchers points, it’s 3 points, enjoy, but divide it up into 10 servings.  If not, you should still enjoy this salad.  (BTW, Weight Watchers is totally not a diet.)

  • 2 – 12.5 oz cans of chicken, drained3 ribs of celery, finely chopped
  • 1 bunch of cilantro, finely chopped (it’s about 1 cup)
  • ½ cup green onions, finely chopped
  • 2 TBS sour cream (I go for the regular, real stuff)
  • 4 TBS mayo (again, go big or go home)
  • 2 TBS minced garlic
  • 4 tsp unsweetened lime juice
  • ¾ tsp cayenne
  • 1 tsp freshly ground black pepper
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 jalapeño, seeded and finely chopped (optional)

Combine all ingredients in a large bowl.  Let marinate for at least 30 minutes, but it’s better to wait overnight if you can.  Serve with Triscuits (my personal favorite) or your favorite cracker or bread.

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