Yesterday I mentioned that I’d been conflicted about which of two recipes to post – since I chose the pancake recipe, it left this one by default. It may not be slap-your-mama good, but it’s still darn tasty.
I love chicken salad. If you have leftover chicken, it’s super quick and easy, and it’s just so versatile; you can add just about anything to it. And with the rare exception, I’ve pretty much stopped using boneless, skinless chicken breasts – they’re versatile too, yes, but they’re also pretty tasteless and can become dry and chewy far too easily. I’ve discovered a profound love of whole, roasted chicken and it’s leftovers, which are every bit as versatile as those dry chicken breasts.
This dish was the result of several factors: leftover roast chicken, leftover corn and black bean salsa (from everyone’s favorite recipe – Lenguas! ), the need to use up some homemade mayonnaise before it went bad, a half a lime that was on the verge of becoming a shriveled half a lime, a leftover half of a tomato, and no leftovers for lunch from the previous evening’s dinner. I was really pleased with it, and it made enough for Beloved and I to have it for lunch two days in a row – it was even better the second day, hence the instructions to refrigerate it for at least an hour.
Southwestern Chicken Salad
2 cups cooked chicken, diced
1/2 cup mayonnaise, preferably homemade
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon freshly squeezed lime juice
1 cup corn and black bean salsa
1/4 cup diced red onion
1/4 cup cilantro, loosely packed
1/2 cup diced tomato
Salt and freshly ground black pepper, to taste
Whisk the mayonnaise, chili powder, cumin, garlic powder, cayenne and lime juice together in a small bowl until well blended.
In a large mixing bowl, toss together the chicken, salsa, and onion. Pour the dressing over the chicken mixture and stir until the chicken is coated. Cover and refrigerate for at least an hour to allow the flavors to blend.
Divide the chicken salad between four plates; garnish with the tomato and cilantro and serve.
Nutrition (per serving): 405 calories, 30.6g total fat, 87.5mg cholesterol, 302.2mg sodium, 410.2mg potassium, 12.9g carbohydrates, 3.4g fiber, 3g sugar, 21.2g protein.