PCC Southwest Chicken Salad

Serves: 8 to 10

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 350° F. Line a baking sheet with parchment paper, and lightly spray with cooking oil.

Place chicken on the prepared baking sheet. Bake until cooked through (the internal temperature should read 165° F when taken with an instant read thermometer), 20 to 30 minutes. Cool. Dice chicken when cool enough to handle.

Rehydrate sun-dried tomatoes in the hot water until soft; drain excess liquid.

In a bowl, mix together mayonnaise, oil, lime juice, salt, chipotle powder, chili powder, cumin and coriander to make the dressing. Combine dressing with diced chicken, sun-dried tomatoes, vegetables, cilantro and green chiles. Mix well.

Notes

Use leftover baked or grilled chicken in this recipe and forgo having to cook chicken.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: chicken, spices

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