Savory Tooth

Simple Tasty Recipes

Southwest Chicken Salad

Updated Published Aug 11, 2019 By 4 CommentsThis post may contain affiliate links.

Summary:
Slightly spicy with rich savory flavors, this Southwest chicken salad has shredded chicken, canned green chiles, cheddar cheese, and a creamy yet tangy dressing. With only 1 gram of net carbs per serving, it's perfect for low carb diets.
mixing chicken salad with tongs

Southwest Chicken Salad

5 from 2 votes
Prep: 15 mins
Yield: 4 servings

INGREDIENTS

  • 3 cups shredded cooked chicken (Note 1)
  • 2 (4-ounce) cans diced green chiles, drained (Note 2)
  • 1 cup shredded cheddar cheese
  • 2 scallions, thinly sliced (Note 3)
  • 1 rib celery, diced
  • 1 clove garlic, minced
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cayenne (Note 4)
  • salt and pepper, to taste

INSTRUCTIONS

  • Make Dressing: Stir garlic, mayonnaise, sour cream, lemon juice, and cayenne in large mixing bowl until well-mixed.
  • Toss Salad: Add diced chiles, cheddar cheese, scallions, and celery to same mixing bowl, and stir until well-mixed. Lastly, add shredded chicken to mixing bowl, and toss until chicken is well-distributed and evenly coated with dressing.
  • Taste & Serve: Season with salt and pepper to taste, and add more cayenne for a spicier kick. Serve (Note 5) or save for later (Note 6).

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 490  
Total Fat 36g 55%
   Saturated Fat 8g 40%
Cholesterol 120mg 40%
Sodium 600mg 25%
Net Carb 1g  
Total Carb 2.5g 1%
   Dietary Fiber 1.5g 6%
   Sugars 0.5g  
Protein 33g  
Vitamin A 10% · Vitamin C 16% · Calcium 23% · Iron 5%

PHOTOS

mixing chicken salad with tongs
overhead view of wooden bowl with keto chicken salad
close up view of southwest chicken salad
wrapping chicken salad in low carb tortillas

NOTES & TIPS

(1) Shredded Chicken. Same as 1 pound of cooked chicken meat. For convenience, I often buy pre-shredded chicken at my Kroger supermarket by the brand Del Real. You can also get shredded meat from rotisserie chicken or leftover cooked chicken from previous meals. Or you can buy raw chicken, cook it any way you prefer — pan sear, slow cook, pressure cook, grill, or bake — and shred it. Watch out for any cooked-out juices from the meat, which will make your chicken salad thin and watery. Drain or squeeze out this liquid from the chicken before making the salad.
(2) Green Chiles. I use 2 cans (4 ounces each) of fire-roasted diced green chiles from the brand Ortega. Canned green chiles are typically quite mild and not spicy, so you can use large amounts without overpowering the salad. A suitable substitute would be a green bell pepper, roasted and diced.
(3) Scallions. They’re also known as green onions.
(4) Cayenne. The amount listed in the recipe yields mild spiciness. Adjust to match your preferences.
(5) Serving. Enjoy this chicken salad by itself, or wrapped up in store-bought low carb tortillas by brands like Mission, Kroger, and La Banderita. You can also serve chicken salad on top of lettuce wraps, low carb crackers, or bagels.
(6) Saving For Later. Follow above instructions to prepare the salad, then cover and refrigerate for up to 2 days. Just prior to serving, toss the salad to incorporate any separated dressing.

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About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
Bernadene Whitten

I made this and added an 8 ounce bag of coleslaw and doubled the sauce ingredients. There were no leftovers. It’s a winner at our house.

Vote Up5Vote Down  Reply
2 years ago
Colleen

One of my favorite ways to make shredded chicken is in the crock pot. I cook it w/ some chicken stock and it comes out perfect! I’m going to try that dressing on my chicken salad this week!

Vote Up1Vote Down  Reply
3 years ago
Pam

I made it twice, I added 1/2 cup chopped cilantro, Amazing!! I used plain yoghurt and a two teaspoons of mustard powder instead of mayo.

Vote Up0Vote Down  Reply
7 months ago
Melissa Lenhardt

This sounds amazing, I will be making it this week! I will use my instapot for the chicken and shred it.

Vote Up0Vote Down  Reply
2 years ago
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