I am a die hard lover of chicken salad. Seriously. So when I found a can of chicken in the pantry the other afternoon, my chicken salad taste buds started crying out. “It’s been so long” they said. They were right.
As a result, I came up with this Southwest Chicken Salad. It’s an easy one!
[I have a killer recipe for the traditional chicken salad too so take a look if you're a fan.]
Combine a drained can of chicken, chopped pecans, corn, chopped red cabbage, cumin & cayenne in a mixing bowl. If you use frozen corn (I did) make sure you warm it up before adding it to the bowl. No one wants to bite down on a frozen piece of corn!
Now add all the wet ingredients- ranch dip, honey mustard, & mayo. Make sure you use ranch dip from a container not ranch dressing from a bottle. The dip is much thicker than the dressing.
Serve it on a tortilla with some lettuce. Add some avocado chunks, pico de gallo, & a squeeze fresh lime juice for the ultimate experience! Sadly, I had none of those things on hand when I made this. Trust me though, it would be delicious that way!
You could even serve it as dip with corn chips as opposed to crackers. I love having wraps for lunch. You can’t go wrong with a good wrap y’all!
Download the printable recipe here>>Southwest Chicken Salad.
Told you I’d show up with some recipe cards soon!
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