Copycat Chicken Salad Chick Southwest Senorita Recipe

If you wait all year for Southwest Senorita to show up at Chicken Salad Chick, this copycat lets you skip the wait. It’s creamy, a little smoky, and loaded with roasted corn, sun-dried tomatoes, and bell peppers, just like the spring favorite.

Southwest Senorita is a limited-time flavor, so it isn’t always on the menu. This version starts with juicy cumin-lime chicken baked in the oven, then gets folded into a chipotle-lime mayo dressing. Scoop it onto crackers, pile it on a croissant, or eat it straight from the bowl.

If you’re more of a Classic Carol fan, my Copycat Chicken Salad Chick Classic Carol is the simple, creamy original that started it all.

This recipe is inspired by Chicken Salad Chick’s Southwest Senorita. Fork To Spoon is not affiliated with Chicken Salad Chick.

What Is Southwest Senorita?

Southwest Senorita is a seasonal chicken salad flavor from Chicken Salad Chick, usually offered in the spring around Cinco de Mayo. It combines chipotle, bell peppers, roasted corn, and sun-dried tomatoes in a creamy chicken salad base.

Why You Will Love This Recipe

• Available year-round. No more waiting for the limited-time menu.
• Smoky, not too spicy. Adobo sauce adds chipotle flavor, and you control the heat.
• Juicy oven-baked chicken. The cumin-lime marinade seasons the chicken from the inside out.
• Great for meal prep. It tastes even better the next day, once the flavors blend.
• Easy to customize. Serve it as a scoop, a sandwich, a wrap, or a party dip.

Ingredients Needed

• Chicken breasts: Boneless, skinless breasts work best. Thighs also work if you prefer dark meat.
• Marinade: Olive oil, lime juice and zest, garlic, cumin, chili powder, salt, and pepper.
• Mayonnaise: Full-fat mayo gives the creamiest, most authentic texture.
• Adobo sauce: The sauce from a can of chipotle peppers in adobo. This brings the smoky chipotle flavor.
• Roasted corn: Use frozen fire-roasted corn, or char regular frozen corn in a skillet.
• Sun-dried tomatoes: Oil-packed, drained, blotted dry, and finely chopped.
• Red bell pepper: Finely diced for color and crunch.
• Shallot: Adds mild onion flavor without overpowering the salad.
• Lime juice and sugar: Brighten and balance the dressing.

How To Make Copycat Southwest Senorita Chicken Salad

Step One: Marinate the chicken. Whisk the marinade ingredients in a large bowl. Add the chicken, turn to coat, and refrigerate for 2 to 6 hours.

Step Two: Bake the chicken. Heat the oven to 425°F. Place the chicken on a lined baking sheet and bake for 18 to 22 minutes, until it reaches 165°F inside. Let it cool completely. If your chicken breasts are very thick, slice them in half horizontally first so they cook evenly and stay juicy.

Step Three: Char the corn. If using regular frozen corn, thaw it and pat it dry. Cook it in a hot skillet with 1 teaspoon oil over medium-high heat for 5 to 7 minutes, stirring occasionally, until lightly charred. Let it cool.

Step Four: Shred the chicken. For the classic Chicken Salad Chick texture, shred the chicken finely. A stand mixer with the paddle attachment on low takes about 30 seconds. You can also pulse it a few times in a food processor.

Step Five: Make the chipotle lime dressing. Stir together the mayo, adobo sauce, lime juice, sugar, and salt until smooth.

Step Six: Mix it all together. Add the corn, sun-dried tomatoes, bell pepper, and shallot to the chicken. Fold in the dressing until evenly coated.

Step Seven: Chill and serve. Refrigerate for at least 1 hour so the flavors blend, then taste and adjust the salt or adobo sauce.

Tips For The Best Copycat

• Cool everything first. Warm chicken or corn will thin the mayo and make the salad greasy.
• Blot the sun-dried tomatoes. Excess oil can separate the dressing.
• Dice small. Chop the mix-ins finely so every bite has a little of everything, like the restaurant version.
• Adjust the heat. Use 1 tablespoon of adobo sauce for mild, or add a minced chipotle pepper for extra kick.

How To Serve It

• On a buttery croissant or toasted sourdough
• As a scoop with Ritz crackers, tortilla chips, or celery
• Wrapped in a flour tortilla with shredded lettuce
• Over a bed of greens for a lighter lunch

Storage

Store in an airtight container in the fridge for up to 4 days. Don’t freeze it, since the mayo will separate. If serving at a picnic or party, keep it chilled and don’t leave it out for more than 2 hours (1 hour in hot weather).

FAQs

When is Southwest Senorita available at Chicken Salad Chick? It’s a seasonal flavor that typically runs in the spring. Check your local Chicken Salad Chick for current availability, or make this copycat any time.

Is Southwest Senorita spicy? It has a mild, smoky heat from chipotle. This copycat uses 2 tablespoons of adobo sauce, which most people find mild to medium.

Can I use rotisserie chicken? Yes. Skip the marinade and baking steps, and add 1/2 teaspoon cumin and the lime zest to the dressing instead.

Can I make it lighter? Swap half of the mayo for plain Greek yogurt. The texture will be a bit tangier and less rich.

Can I make it ahead? Yes. It’s best made the day before, since the flavors blend overnight.

More Copycat Chicken Salads

If you love recreating restaurant chicken salads at home, try my Copycat Chick-Fil-A Chicken Salad, the sweet and crunchy Buc-ee’s Chicken Salad, or my Air Fryer Copycat Chili’s Santa Fe Chicken Salad for another Southwest-style favorite.ebook Page and group for all your Air Fryer Recipes and Tips!