South of the Border Chicken Salad
RECIPES

South of the Border Chicken Salad

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If you’re wondering what to do with your leftover rotisserie chicken, this is it! Full of flavor from our Newman’s Own Salsa, this twist on a classic favorite, is easy-to-make and ready in minutes.

Perfect on its own, or try on toasted sandwich bread or inside pita pockets!

Serves: 2

Prep Time 20 min

Cook Time 10 min

Print Recipe

Ingredients

  • 1 mini corn muffin (1 oz.), cut into 1/4″ pieces
  • 1 rotisserie chicken breast half (5 oz.), skin removed and shredded
  • 1 scallion, trimmed and diagonally sliced
  • ½ red pepper (4 oz.), diced
  • ½ jalapeno pepper, thinly sliced
  • 1/4 avocado, pitted, peeled and diced
  • 3/4 cup drained and rinsed corn kernels
  • ½ cup drained and rinsed black beans
  • 2 Tbsp. any chipotle mayonnaise of your choice
  • 1 Tbsp. Newman’s Own Organics Medium Salsa
  • 1 Tbsp. chopped cilantro
  • 1 romaine heart (7 oz.), thinly sliced

Directions

1

Preheat oven to 350° F. Place corn muffin pieces in jelly roll pan. Spray with butter flavored cooking spray. Bake 8 to 10 minutes or until golden brown; set aside.

2

In mixing bowl combine chicken, scallion, red pepper, jalapeno, avocado, corn and black beans. In small bowl combine chipotle mayonnaise, salsa and cilantro. Add to chicken mixture and toss to coat with dressing.

3

Evenly divide romaine among 2 serving bowls. Top each bowl with half the chicken mixture. Sprinkle each bowl with toasted corn muffin pieces.

4

Tip: This chicken salad also makes a great filling for pita pockets!

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