Products used in this recipe
Southwest Chicken Salad
Yield: 10 Servings (6 oz. each)
Yield: 10 Servings (6 oz. each)
Tender roasted chicken mixed with fire-roasted sweet corn, creamy mayonnaise, fresh cilantro, sliced scallions and Tajin seasoning.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Individually Wrapped Avocado Halves, Frozen 64/1.5oz | 15 oz. | 10 each |
| Simplot RoastWorks®: RTE Flame-Roasted Simply Sweet® Cut Corn 6/2.5lb | 1.25 lbs. | 1 3/4 cups |
| Chicken, roasted, pulled | 1.875 lbs. | 2 cups |
| Cilantro, fresh, chopped | .28 oz. | 1/2 cup |
| Scallions, sliced thin | 1.76 oz. | 1/2 cup |
| Mayonnaise | 8 oz. | 1 cup |
| Tajin or chile-lime seasoning | 28 grams | 1 Tbsp. |
| Salt | to taste | |
| Black pepper, course ground | to taste | |
| Lime wedges | 2 oz. | 10 each |
| Pickled red onions, prepared, julienne cut | 5 oz. | 10 Tbsp. |
| Crackers, assorted or toasted baguette | as needed |
Preparation Instructions:
- Step 1
- Thaw avocado and corn according to package instructions.
- Step 2
- In a mixing bowl, stir to combine corn, pulled chicken, cilantro, and scallions. Blend in mayonnaise to combine and add Tajin. Season with salt and pepper.
- Step 3
- For each serving; portion 6 oz. of chicken salad on serving dish. Garnish with sliced avocado half, lime wedge, pickled red onions and crackers or bread.
