Southwest Lime Chicken Salad RecipeAugust 7, 2020
This Southwest Lime Chicken Salad has a kick of chili seasoning and the tang of lime. It is SO delicious with beans and chopped celery. It is a great idea to eat a protein-rich chicken salad with vegetables instead of bread as the vehicle.
A shortcut to make this recipe even easier is to use rotisserie chicken that you pick up at your local grocery store.
I tell people to cut an English cucumber like a crostini, then put a scoop – about 2 tablespoons – chicken salad on each crostini. This makes a really easy lunch idea to take to work (with a side of cucumber “chips”) – or a fun summer or fall appetizer. It is so filling, fresh, and delicious!
Southwest Lime Chicken Salad
Recipe by: Annessa Chumbley
Makes 6 servings
Prep Time: 10 minutes; Total Time: 15 minutes
- 1/4 cup light or homemade mayo
- 1/4 cup plain Greek yogurt
- juice of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 4 cups cooked & shredded chicken
- 1 cup dark red kidney beans, drained
- ½ cup 2% shredded cheddar cheese
- 1 rib celery, chopped
- 1 – 2 English cucumbers, sliced on the bias
- ¼ cup chopped green onions
- In a medium-sized bowl, combine sauce ingredients: mayo, yogurt, lime, and seasonings. Fold chicken, cheese, beans, and celery.
- Put a scoop of chicken salad on each cucumber slice, and top with green onions. YUMMMMMM.
Nutritional Info Per Serving
Calories 208; Carbohydrates 11 grams; Fat 13 grams; Protein 18 grams
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ABOUT THE AUTHORAnnessa Chumbley, RD, is a bariatric dietitian and her website "Annessa Nutritionist" provides inspiring nutrition information to the bariatric community and general public. She enjoys getting the community healthy through nutrition segments on Indianapolis' FOX 59 Morning News, and 93.1 WIBC called "Power Up Your Week!", as well as a local healthy cooking show.
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