This flavorful Southwestern Fiesta Chicken Salad Recipe is a no-mayo chicken salad made with tomatoes, peppers, onions, cilantro, and cumin. 
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.
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.
Southwestern Fiesta Chicken Salad Recipe
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.
Ingredients:
- 1 pound 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:
-
- In a medium bowl, combine, chicken, tomato, onion, tomato, bell pepper, and cilantro.
- In a small bowl, combine tomato juice, garlic, cumin, and marjoram. Mix well.
- Pour the juice mixture over the chicken and vegetables. Mix well. Cover and refrigerate for at least 2 hours to let flavors blend.
- Serve on a bed of lettuce, in a tortilla, as a sandwich, or as a side dish in a buffet.
This chicken salad is delicious served on a bed of greens, on a roll, in a taco shell, or even in a quesadilla.
Printable Southwestern Fiesta Salad Recipe
- 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
- In a medium bowl, combine, chicken, tomato, onion, tomato, bell pepper, and cilantro.
- In a small bowl, combine tomato juice, garlic, cumin, and marjoram. Mix well.
- Pour juice mixture over chicken and vegetables. Mix well. Cover and refrigerate for at least 2 hours to let flavors blend.
- Serve on bed of lettuce, in a tortilla, as a sandwich, or as a side dish in a buffet.
How do you lower the fat or calories when making your favorite recipes?
More Chicken Salad Recipes:
Chipotle Ranch Chicken Salad Wraps
Esme Slabbert says
As a salad junkie this is totally what I would love to enjoy and have daily.
Thank you for sharing your links with us at #274 SSPS Linky. See you again next week.
Cara ~ Vintage Style Gal says
This sounds like one of those perfect recipes you want to make on a hot summer night and do not want to turn on the oven. I like to keep leftover chicken in the fridge for at least one night I do not feel like cooking, this would be perfect to go along with it! Thank you for sharing with Whimsy Home Wednesday!
Estelle Forrest says
This is such a great recipe for a summer salad! Would make a fantastic meal on a hot day. Thank for sharing at SSPS, hope to see you again next week.
Esmé Slabbert says
Lovely salad as a side or full meal. Pinning it.
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Arnold says
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.
Christy says
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!
the clark clan says
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! 🙂 Alex@amoderatelife
Angie's Recipes says
The chicken salad looks wonderfully delicious!
Lisa@BlessedwithGrace says
This looks like a great "healthier" version of a chicken salad. Sounds great! Thanks for the recipe and linking to TMTT.