I guarantee you've never had chicken salad quite like this! I'm a huge fan of Southwestern-style cuisine, and Kathleen Hagood just gave us one more reason to love it! Her scrumptious Southwest Chicken Salad recipe is a super creative take on a lunchtime favorite. Packed with cilantro and peppers (both sweet and hot), this delicious salad is perfected by the addition of sweet grilled pineapple. This is one dish that is sure to impress.

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"My husband and I love spicy foods, so I made up a recipe that really pushes the envelope on Southwest flavors!"

Kathleen Hagood Gorman, TX (Pop. 1,671)

What You Need

1 large smoked chicken breast, chopped (bone-in with skin on); remove skin and bone before chopping

1/2 c onion, chopped

1/3 c red bell pepper, chopped

1/2 c fresh cilantro, pulled from stem, then chopped

1/8 c canned black olives, chopped

2 pickled jalapeno peppers, chopped

1 canned chipotle pepper in adobe sauce, chopped

1/4 tsp ground cumin powder

salt and pepper, to taste

3/4 c mayonnaise (more, if needed to moisten the above ingredients)


cheddar jalapeno bread or hard sandwich rolls for 8 sandwiches

garlic powder, to taste

cooking spray

peach or pineapple slices, or avocado


Combine all chicken salad ingredients in bowl and mix well.

Once mixed, sprinkle garlic powder on the bread or rolls, spray with Pam, and then toast under the broiler.

Spread chicken salad mixture on the toasted bread. Garnish with either pineapple or peach slice (even better if it's grilled.) The sweetness of the fruit will complement and tame the heat from the peppers.

If you prefer, you may garnish the sandwich with avocado.

NOTE: This is a very hot and spicy recipe, but you can reduce the chipotle and jalapeno pepper if you wish. The pickled jalapeno gives the chicken salad a little of the tartness that we expect with dill pickes in a traditional chicken salad.