Southwest Chicken Salad

Recipe courtesy of The Great Foodini


8 cups romaine or iceberg lettuce                                                   1 cup diced jicama

2 large chicken breast, cooked and diced                                       1 cup shredded cheddar (about 4 oz or to taste)

1 can black beans, drained and rinsed                                            1/2 cup loosely packed snipped cilantro

1 cup kernel corn                                                                             1/2 cup pickled jalapenos

1 cup diced tomatoes


Little Diablo Southwest salad dressing

1 cup Little Diablo Salsa (any flavor)

3/4 cup sour cream

1 teaspoon cumin

2 tablespoons snipped cilantro (optional)

Mix all ingredients until well blended. For best results chill dressing for at least a half an hour to let flavors blend. 


Combine all your salad ingedients in a large bowl and toss with dressing or serve on the side. You can also top with crushed tortilla chips for a wonderful crunch!

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