This chicken salad is refreshing for a hot summer evening. It has a little bit of a kick to it but you can adjust that to your taste. You can grill the chicken up ahead of time and freeze until you're ready to prepare the salad. The grilled chicken would also be good in fajitas or as a main dish with a side salad and baked potato.
Southwestern Chicken Salad - serves 6
- 4 chicken breasts, boneless and skinless
- garlic salt
- cayenne pepper
- 1 c. sour cream
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1/2 c. onion, diced
- 1 head iceberg lettuce, chopped
- 2 c. cheddar cheese, shredded
- 1 small can sliced black olives
- 6 c. crushed tortilla chips
- salsa to garnish
To grill the chicken: Preheat grill. Sprinkle each breast lightly with garlic salt and cayenne on both sides. You don't need much cayenne as it has a lot of heat. Grill for 4-5 minutes on each side. Set aside to cool and cut into bite size pieces.
Dressing: In a large bowl mix together sour cream, chili powder, cumin, salt, and onion. Gently stir in grilled chicken pieces. Refrigerate for one hour.
Stir lettuce, cheese, olives and tortilla chips into the dressing mixture. Plate and garnish with salsa.
Other recipes you may enjoy:
Taco Salad with Homemade Taco Seasoning
Homemade Tortilla Chips and Salsa
Photo by Kendra Browning
Comments
Sounds delicious.
That is a nice picture! I can tell you took some time getting it to look good! Great job!
This sounds so good and fresh! Yummy!
Pair that with a kolsch or pilsner, and you're set!
I made this for my family this week and everyone ate it. That is pretty rare because my younger 2 kids can be kind of picky. It was nice that I could make the chicken and dressing early in the day and not be rushed at dinner time.
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