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Close-up of creamy Southwest chicken salad showing corn and sun-dried tomato pieces.

Copycat Chicken Salad Chick Southwest Senorita

5 from 2 votes
Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 25 minutes
Marinade and Chill Time: 3 hours
Total Time: 3 hours 45 minutes
Servings: 6 Servings

Description

This copycat Chicken Salad Chick Southwest Senorita recipe brings the spring-only favorite home year-round. Cumin-lime baked chicken is finely shredded and folded into a smoky chipotle-lime mayo with roasted corn, sun-dried tomatoes, and red bell pepper. Serve it on a croissant, with crackers, or in a wrap.

Ingredients 

Chicken

  • 2 large boneless, skinless chicken breasts, (about 1 1/2 pounds)

Marinade

  • 2 tablespoons olive oil
  • 1 large lime, juiced and zested
  • 1 teaspoon garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Chipotle Lime Dressing

  • 2/3 cup mayonnaise
  • 2 tablespoons adobo sauce, from a can of chipotle peppers in adobo
  • 1 tablespoon lime juice
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon salt

Mix-Ins

  • 1/2 cup roasted corn, cooled
  • 1/3 cup oil-packed sun-dried tomatoes, drained, blotted, and finely chopped
  • 1/2 cup red bell pepper, finely diced
  • 1 small shallot, minced

Instructions

  • Whisk the marinade ingredients in a large bowl. Add the chicken, coat well, and refrigerate for 2 to 6 hours.
  • Heat the oven to 425°F. Bake the chicken on a lined baking sheet for 18 to 22 minutes, until it reaches 165°F inside. Cool completely.
  • If using regular frozen corn, thaw, pat dry, and cook in a hot skillet with 1 teaspoon oil over medium-high heat for 5 to 7 minutes, until lightly charred. Cool.
  • Finely shred the chicken using a stand mixer with the paddle attachment on low, or pulse in a food processor.
  • In a small bowl, stir together the mayo, adobo sauce, lime juice, sugar, and salt.
  • Add the corn, sun-dried tomatoes, bell pepper, and shallot to the chicken. Fold in the dressing until evenly coated.
  • Refrigerate for at least 1 hour. Taste and adjust salt or adobo sauce before serving.

Equipment

  • Rimmed Baking Sheet
  • Parchment paper or foil
  • Instant-read meat thermometer
  • Large skillet
  • Stand mixer with paddle attachment or food processor
  • Large and small mixing bowls
  • Measuring Cups and Spoons

Notes

  • For mild heat, use 1 tablespoon adobo sauce. For more heat, add 1 minced chipotle pepper.
  • Store in an airtight container in the fridge for up to 4 days. Do not freeze.

Nutrition

Serving: 1ServingCalories: 313kcalCarbohydrates: 10gProtein: 10gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 35mgSodium: 1543mgPotassium: 346mgFiber: 2gSugar: 3gVitamin A: 603IUVitamin C: 28mgCalcium: 26mgIron: 1mg