Kat’s Southwest Chicken Salad

We had this salad yesterday. We both loved it. It had just the right amount of heat for us, and was refreshing on a hot day. We didn’t eat it as a sandwich, although you might prefer it that way. We had it on a bed of lettuce, with crackers. We literally scarfed it all up.

The recipe is from Kathleen Hagood and can be found posted at JustaPinch.

The only thing I did differently here was add 1/2 of chopped celery for more crunch.


  • 1 lg chicken breast, roasted, deboned, skinned and diced
  • 1/2 c onion diced (scallions an option here)
  • 1/3 c red bell pepper diced
  • 1/2 c cilantro chopped
  • 1/2 small can of black olives
  • 2 pickled jalapenos chopped
  • 1 canned chipotle pepper finely chopped (she used 2)
  • 1/4 tsp cumin
  • 3/4 c mayonnaise
  • (1/2 diced celery-my addition)


  1. Mix all the ingredients together gently.
  2. Add mayo until you have the consistency you wish
  3. Serve with rolls that have been toasted and sprinkled with garlic powder as a sandwich or on a bed of lettuce as a salad.
  4. Kat recommends that for the sandwich you might wanted to add grilled peaches or pineapple slices as a foil to the heat.

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