Bold Southwestern Chicken Salad Sandwiches 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

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.

SOUTHWESTERN CHICKEN SALAD SANDWICHES

Southwestern Chicken Salad Sandwiches image

Make and share this Southwestern Chicken Salad Sandwiches recipe from Food.com.

Provided by cook1000000

Categories Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup cooked chicken, finely chopped
1/2 cup celery, finely chopped
1 fresh roasted whole green chili pepper, finely chopped
1 green onion, sliced
handful fresh cilantro, chopped
1/2 cup reduced-fat mayonnaise
1 dash lemons or 1 dash lime juice
1 dash garlic salt
1 dash black pepper
bread, slices

Steps:

Combine ingedients in a bowl. Spread on.
bread slices to form a sandwich.

SOUTHWEST LAYERED CHICKEN SALAD

Southwest Layered Chicken Salad image

Looking for an easy salad to serve a crowd? Try this colorful combo that includes corn with a creamy dressing that gets its zip from Old El Paso® taco seasoning.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 12

Number Of Ingredients 12

Ingredients

3/4 cup mayonnaise
3/4 cup sour cream
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1/3 cup chopped fresh cilantro
1 teaspoon grated lime peel
3 tablespoons lime juice
8 cups chopped romaine lettuce
1/2 medium jicama, peeled, cut into matchstick pieces (about 1 cup)
3 cups chopped cooked chicken
1 can (15.25 oz) corn, drained
2 large red bell peppers, chopped (about 2 1/2 cups)
2 ripe avocados, pitted, peeled and chopped (about 3 cups)

Steps:

In medium bowl, mix dressing ingredients until well blended.
In 4-quart glass serving bowl, layer lettuce, jicama, chicken, corn and bell peppers. Just before serving, top salad with avocados. Serve with dressing.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 0 g

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