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You are here: Home / Recipes and Cooking Tips / Southwestern Fiesta Chicken Salad

Southwestern Fiesta Chicken Salad

September 7, 2015 by Alea Milham 18 Comments

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Southwestern Fiesta Chicken Salad Recipe - This flavorful chicken salad recipe is a Low-Fat, no-mayo Chicken salad dressed with tomato juice and spices.

I have never met a chicken salad that I didn’t like. Unfortunately many of them contain quite a bit of mayonnaise. This flavorful chicken salad recipe is dressed with tomato juice and spices and is a delicious low-fat alternative to traditional chicken salad recipes.

Ingredients for Fiesta Chicken Salad Recipe

This Southwestern Chicken Salad Recipe is made with cooked chicken that has been cubed and is a delicious way to use up leftover chicken. It uses lots of vegetables straight from the garden:  tomato, onion, bell pepper, and cilantro.

The dressing is rich in flavor, but mild. It is made by combining tomato juice, garlic, cumin, and marjoram.

Since this Southwest Chicken Salad does not use any hot peppers, it is mild enough that even young children can enjoy it. However if you like extra heat, feel free to dice a jalapeno pepper and add it to the salad.

Bowl of Southwest Chicken Salad

This chicken salad is delicious served on a bed of greens, on a roll, in a taco shell, or even in a quesadilla.

Fiesta Chicken Salad
 
Print
Prep time
2 hours
Total time
2 hours
 
Author: Alea
Recipe type: Salad
Serves: 8
Ingredients
  • 1 lb. cooked chicken, diced
  • 1 cup tomato, cut into thin strips
  • ½ cup onion, diced
  • 1 bell pepper, diced
  • ¼ cup cilantro, chopped
  • ⅓ cup vegetable or tomato juice
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • ½ teaspoon marjoram
Directions
  1. In a medium bowl, combine, chicken, tomato, onion, tomato, bell pepper, and cilantro.
  2. In a small bowl, combine tomato juice, garlic, cumin, and marjoram. Mix well.
  3. Pour juice mixture over chicken and vegetables. Mix well. Cover and refrigerate for at least 2 hours to let flavors blend.
  4. Serve on bed of lettuce, in a tortilla, as a sandwich, or as a side dish in a buffet.
3.1.09

 

How do you lower the fat or calories when making your favorite recipes?

More Chicken Salad Recipes:

Chipotle Ranch Chicken Salad Wraps

Italian Chicken Salad

Easy Summer Couscous Chicken Salad

Cranberry Walnut Rotisserie Chicken Salad

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Arnold says

    August 13, 2010 at 12:20 pm

    A fairly quick and easy recipe, my kind of recipe. The summer is not too far away here in my neck of the woods, I will be giving this a try. Thanks.

    Reply
  2. Christy says

    August 13, 2010 at 5:32 am

    I bet this is wonderful, I am not a huge mayo fan in chicken salad so I bet I would love this. Thanks for linking to Two for Tuesdays!

    Reply
  3. the clark clan says

    August 13, 2010 at 12:52 am

    Hi Alea! Thanks so much for sharing the foodie love on the two for tuesday recipe blog hop! I too am a chicken salad freak, and so, i will definitely try this recipe because sometimes heavy dressings arent always the best dressings! 🙂 [email protected]

    Reply
  4. Angie's Recipes says

    August 12, 2010 at 5:19 am

    The chicken salad looks wonderfully delicious!

    Reply
  5. [email protected] says

    August 11, 2010 at 10:15 pm

    This looks like a great "healthier" version of a chicken salad. Sounds great! Thanks for the recipe and linking to TMTT.

    Reply
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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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